6 corn tortillas (or 6 oz. pkg. Fritos)
1 lg. bag frozen broccoli, chopped (or use fresh)
1/2 lb. Monterey Jack cheese, thinly sliced
1/2 lb. sharp Cheddar cheese, shredded
1 (15 oz.) can tomato sauce
1 clove garlic, crushed
1 med. onion, chopped
1 (4 oz.) can diced green chiles (if green chiles are too mild, add salsa
jalapeno to taste)
1/2 c. milk
2 eggs, beaten
1 tsp. oregano
1 tsp. thyme
1 tsp. salt
1 tsp. pepper

Beat eggs with milk and add tomato sauce, chile, herbs and spices, onion and garlic. Using a 2-quart casserole, spray bottom and sides with no-stick or grease with butter or oil. Cut or tear tortillas into large pieces, place half in the bottom of the casserole. If using Fritos, use 1/2 package.

Over this, place a layer of broccoli, slices of Jack cheese, and some of the shredded Cheddar. Pour half of the egg-tomato mixture over this. Repeat layers. Sprinkle top with some of the Cheddar cheese. Bake for about 45 minutes in a 350 degree oven until hot and bubbly.

VARIATIONS: Add cooked, well-drained hamburger to the layers, or use canned roast beef. Also, you may substitute 3-4 medium zucchini, sliced, for the broccoli. Substituting sliced yellow crook-neck squash for half the broccoli makes an attractive, tasty variation.