2 pounds zucchini squash, cut into 1/4-inch slices (8 cups; if desired, use a mixture of green and yellow summer squash)
1 medium onion, chopped
2 Tablespoons water
1 (8-ounce) carton sour cream
1 (4-ounce) can chopped green chilies, drained
1 (2-ounce) jar chopped pimientos, drained
2 cups shredded Monterey Jack cheese (8-ounces)
Dash garlic powder
1 1/2 cups coarsely crushed cheese-flavored tortilla chips (6- ounces)
Additional sour cream (for garnish; optional)
Preheat the oven to 350ºF.
In a small saucepan over medium-high heat, cook zucchini and onion in water just until tender; drain.
Meanwhile, stir together the sour cream, chilies, pimientos and cheese.
Fold in the cooked zucchini and onions.
In a 12x7 1/2x2-inch baking pan, layer half the squash mixture, then half the chips.
Repeat layers with the remaining squash and chips.
Bake in the preheated oven for 20 to 25 minutes, or until bubbly hot.
If desired, garnish with additional sour cream.