1Preheat oven to 325 degrees F. Brush oil on bottom of 13 x 9 inch casserole
2Toss sliced squash and shoepeg corn together
3Mix sour cream, chile peppers, juice and all and cream of soup together and set aside.
4Layer ingredients as follows:
layer 6 tortillas on bottom of prepared casserole
arrange 1/2 of squash on top, sprinkled with salt and pepper then 1/2 of onion slices and garlic, then 1/2 of sour cream misture, then 1/2 of cheese. Repeat layers, ending with cheese. Cover with aluminum foil, or lid and bake in preheated oven 35-45 minutes until squash is tender when pierced with fork. Remove foil and continue baking approximately 15 minutes until top is broned and bubbly.
Let sit for 10-15 mintues to set.