2 tbsp. salad oil
3-4 med. zucchini, sliced
1 med. onion, chopped
1 med. green bell pepper, seeded and chopped
1 (7 oz.) can diced green chiles
4 hard-cooked eggs, chopped
Salt and pepper to taste
1/4 tsp. ground cumin
6 corn tortillas
2 tbsp. all-purpose flour
1 c. sour cream or plain yogurt, if you prefer
3 c. Cheddar cheese, shredded

If the chiles are too mild, add a little hot sauce to taste.

Heat oil in large skillet. Add zucchini, onion, green pepper, and saute, stirring constantly, until just barely tender, about 5 minutes or less. Remove pan from heat and stir in chiles and eggs. Season to taste with salt, pepper and cumin.

Blend flour into sour cream until smooth. Spray a 2-quart casserole with no- stick or butter casserole. Cut each tortilla into 6 wedges; arrange half tortillas in bottom of casserole.

Layer half of the vegetable mixture over the tortillas, then half the sour cream, and half the cheese. Repeat layers. Bake in 350 degree oven uncovered for 30 minutes or until bubbly. Serves 6.