Mexican Lasagna

Ingredients:

• 1½ tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. salt
• ½ tsp. cayenne pepper
• 1 28 oz. can crushed tomatoes
• 16 oz. sour cream
• 6 green onions, chopped
• 1 4 oz. can chopped green chilies
• 6 8-inch flour tortillas
• 3 cups cooked, shredded chicken
• 1 15 oz. can corn, drained
• 3 cups shredded cheddar cheese
• 1 6 oz. can sliced black olives

Directions:

Preheat oven to 350°.

Mix together chili powder, cumin, salt, cayenne pepper and tomatoes in one bowl.

In a separate bowl, mix together sour cream, 4 green onions and green chilies.

Put ½ cup of the tomato mixture in the bottom of a 9 X 13 casserole dish and spread. Overlap 2 tortillas on top of tomato mixture, then layer half the sour cream mixture, half the chicken, half the corn, 1 cup tomato mixture and one third of the cheese. Repeat layering one more time.

For the final layer overlap two flour tortillas and top with remaining tomato mixture and remaining cheese.

Bake uncovered for 30 minutes. Top with remaining green onions and black olives.