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

Heat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl. Spread 1/2 C. tomato mixture in 13 x 9 x 2-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 C. tomato mixture, one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaining cheese around edge. Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.

Yield: 12 servings
Calories: 327
Fat: 14g
Fiber: 2g