12 tortillas, halved
2 cans (11 oz.) mild enchilada sauce, divided
12 hard cooked eggs, sliced
1 c. sour cream
1 can (4 oz.) chopped green chilis
1 c. (4 oz.) shredded Jack cheese
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 1/2 c. chopped onion
1/2 c. drained coarse chopped pitted ripe olives

Stand 8 tortilla halves upright along sides of greased 13x9 inch baking dish. Cover center with 4 halves. Spread with 1 can of sauce. Top with egg slices.

In small bowl beat 1 cup sour cream and seasonings until blended. Stir in onion, 1/2 cup olives and chilis. Spread over egg slices. Top with remaining 12 tortilla halves, remaining enchilada sauce and cheese.

Bake in preheated 350 degree oven until bubbly, about 30-35 minutes. Garnish with additional sour cream and olive slices if desired. 6 servings.