12 corn tortillas
2/3 c. milk
1 tsp. salt
3 1/2 c. (14 oz.) shredded Jack cheese
1 (4 oz.) can diced green chilies
1 (2 1/4 oz.) can sliced olives, drained
1/4 c. minced onion
1 c. sour cream
1 egg, beaten
Few grains cayenne (opt.)

Cut tortillas into strips 1" wide. Set aside. Beat together sour cream, milk, egg, salt and cayenne. In 3 quart casserole, layer 1/3 of tortilla strips, 1 cup cheese, 1/3 of chilies, olives and onions, then 1/3 sour cream mixture. Repeat layers. Cover and bake in 325 degree oven for 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Return to oven until cheese topping is melted, about 10 minutes.