Ingredients:

1 can (28-oz. size) crushed tomatoes
2 teaspoons chili powder
1/2 teaspoon ground cumin
12 corn tortillas
3 cups shredded cooked chicken or turkey
2 cups shredded Monterey Jack cheese
12 ounces sour cream
1 can (7 oz size) diced green chilies, drained
3 scallions — trimmed and chopped
1 can (2.25-oz. size) sliced olives, drained

Directions:

Preheat oven to 350°F.

In a medium bowl, mix tomatoes with chili powder and cumin until well blended; set aside.

In a 14-inch oval gratin or other shallow baking dish, place one-third of the tortillas, overlapping as necessary to cover the bottom of the dish. Layer one-third each of the tomato mixture, chicken, cheese, sour cream, chilies, scallions and olives over tortillas.

Top with 1/3 more tortillas and another layer of tomato mixture, chicken, cheese, sour cream, chilies, scallions and olives. Repeat the layers with the last of the tortillas, chicken, sour cream, chilies, scallions and olives. Top with remaining tomato mixture and cheese.

Bake, uncovered, until edges are bubbly and the casserole is heated through, about 30 minutes. Serve warm.