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Here is a delicious casserole to serve when the weather cools down!

Serves 6

12 corn tortillas
1 tablespoon olive oil
2 onions, thinly sliced
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 (13-ounce) can chopped tomatoes with green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cooked chicken
2 cups shredded Monterey jack cheese
1 cup sour cream

Place corn tortillas in a single layer on a nonstick baking sheet. Bake in a
preheated 350° F oven for 8 to 10 minutes, or until crispy. Remove from oven and
place pan on a cooling rack; reserve. Heat a large skillet over medium-high
heat, add olive oil, onions, and garlic, and sauté for 4 to 5 minutes, or until
onions are tender. Stir in diced tomatoes, chopped tomatoes with green chiles,
chili powder, salt, and pepper, and bring to a simmer over medium-high heat.
Simmer on medium, uncovered, for 5 minutes, or until flavors have blended. In a
13 x 9 x 2 pan that has been sprayed with vegetable oil spray, place 1/2 of the
reserved tortillas in an even layer. Place 1/2 of the cooked chicken on top of
the tortillas, ladle 1/2 cup of the tomato mixture over the chicken, and
sprinkle half of the shredded cheese on top. Repeat the layers, finishing with a
layer of cheese. Cover pan with foil and bake at 350° F for 30 to 40 minutes, or
until mixture is warmed through. Spread sour !
cream on the top of casserole and serve.