2 tbsp. salad oil
3 to 4 med. zucchini, sliced (about 1 lb.)
1 med. onion, chopped
1 sm. green pepper, seeded and chopped
1 (7 oz.) can diced California green chiles
4 hard-cooked eggs, chopped
Salt, pepper, and ground cumin
6 corn tortillas
2 tbsp. all-purpose flour
1 c. sour cream
3 c. shredded Cheddar cheese

Heat salad oil in a wide frying pan over medium heat; add the zucchini, onion, and green pepper and cook until vegetables are just tender when pierce, about 5 minutes. Remove from heat and stir in chiles and eggs, then season to taste with salt, pepper, and ground cumin.

Cut each tortilla into 6 wedges. Also blend flour into sour cream until smooth.

In a 2-quart shallow casserole, arrange half the tortilla wedges. Layer with half the vegetable mixture, half the sour cream, then half the cheese. Repeat layers. Bake, uncovered, in a 350 degree oven for 30 minutes or until bubbly. Makes 6 servings.