1/4 c. chopped onion
1 tbsp. salad oil
1 can (28 oz.) tomatoes, chopped
2 cans (2 oz. each) sliced ripe olives, drained
1 can (4 oz.) diced green chilies
Salt
9 corn tortillas (6 inch diameter) cut into 1 inch wide strips
1 1/2 c. sour cream
2 c. (8 oz.) lightly packed shredded Cheddar cheese

In a 10-12 inch frying pan add onion to oil and cook, stirring, over medium-high heat just until onion begins to brown, about 5 minutes. Add tomatoes and their juice, olives and chilies. Bring to a boil on high heat; reduce heat and simmer, uncovered, 10 minutes to blend flavors. Remove from heat. Add salt to taste.

In shallow 2 quart casserole dish layer 1/3 of the tortilla strips, tomato sauce, sour cream and cheese. Repeat layers ending with cheese. Bake casserole, uncovered in 350 degree oven until hot in center, about 35 minutes. Serves 4.