1/4 c. chopped onion
1 tbsp. salad oil
1 can (28 oz.) tomatoes, chopped
2 cans (2 oz.) sliced ripe olives, drained
1 can (4 oz.) diced green chilies
9 corn tortillas, cut in 1" wide strips
1 1/2 c. sour cream
2 c. shredded Cheddar cheese

In 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 a shallow 2 quart casserole, layer 1/3 of the tortilla strips, tomato sauce, sour cream and cheese. Bake casserole uncovered in a 350 degree oven until mixture is hot in center. Makes 4 servings.