2 tbsp. vegetable oil
1 medium onion, chopped
1 c. chopped green chili (canned)
2 zucchini squash, cubed or sliced or 2 yellow crook-neck squash, cubed or sliced
1 or 2 garlic cloves, minced
2 c. fresh corn
1 can cream of chicken soup
2 c. grated Cheddar cheese
7 yellow or blue corn tortillas, cut in small pieces

In large skillet, saut onions, garlic and squash in oil. Stir in green chili and corn. In a 9 x 13 x 2 baking dish, layer the vegetables, tortillas and cheese (1 cup). Pour soup over all and sprinkle remaining cheese on top.

Bake at 325°F for 30 minutes or until hot throughout.