Mexican Lasagna - cooking recipe

Ingredients

1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground red pepper
1 can (28 oz.) crushed tomatoes
16 oz. nonfat sour cream
6 scallions, chopped
1 can (4 oz.) chopped green chiles, drained
6 to 7 flour tortillas (8 inch)
3 c. shredded cooked chicken
1 can (15.5 oz.) corn, drained
8 oz. shredded Cheddar cheese
sliced black olives, sliced scallions

Preparation

Heat oven to 350\u00b0. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl. Spread 1/2 c. tomato mixture in 13 x 9 x 2 inch baking dish. Arrange 2 tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1 c. tomato mixture, one third of the cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge. Bake in 350\u00b0 oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.