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

Heat oven to 350°F. Mix chili, cumin, salt, pepper and tomatoes in bowl. Mix sour cream, scallions and chiles in second bowl.

Spread 1/2 cup tomato mixture in 13x9x2 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 cup tomato mixture, one-third cheese and repeat layering, ending with tortillas and tomatoes. Sprinkle remaining cheese.

Bake in 350°F oven for 35 minutes until bubbly. Let stand 15 minutes. Garnish with olives and scallions.