1 med. onion, chopped
2 (14 1/2 oz.) cans whole tomatoes
Canned green chiles or jalapenos, diced (to taste)
1 c. sliced mushrooms
2 2/3 c. canned kidney beans, drained
1 tbsp. chili powder
1 tsp. cumin
8 corn tortillas, cut in 1-inch strips
8 oz. shredded cheddar cheese
1 c. sour cream

Preheat oven to 350 degrees. In large saucepan, saute onion about 4 minutes in a little oil. Add tomatoes, chiles (jalapenos), mushrooms, beans, chili powder, and cumin. Simmer for 10 minutes.

In large casserole, arrange 1/3 of tortilla strips in a single layer. Pour 1/4 of the chili mixture and 1/3 of cheddar cheese over tortilla strips. Repeat layers, ending with sour cream, chili mixture, and last of cheddar cheese. Bake for 30 minutes.