Summer squash casserole

2 yellow squash
2 zucchini
1 onion
2 garlic cloves
1 can rotel
1 tsp. of chili powder
1 tsp. of cumin
1/2 tsp of cayenne pepper
1 cup of chicken or veggie broth
2 Tablespoons of flour
1/2 cup of whipping cream
1/2-1 cup of sour cream
2 cups of cheese- chedder, colby jack, or pepper jack
2 cups of crushed tortilla chips
salt and pepper (to taste)

Cut squash into slices If slices are large then half the slices

Heat butter in skillet over medium heat add squash, onion.  Then add garlic and spices.  Add flour  to make and stir for about a minute then add broth and rotel.  Mixture should slightly thicken.  Remove from heat and add whipping cream and sour cream.
Transfer to a greased casserole dish and cover with cheese and then crushed chips.
Bake for 30 minutes at 350