Layered Enchilada Casserole

1/4 cup chopped onion
1 tbp salad oil
1 can (28 oz) tomatoes, chopped
2 cans (about 2 oz each) sliced ripe olives, drained
1 can (4 oz) diced green chilies
1 lb ground turkey
Salt
9 corn tortillas (6-in diameter), cut into 1-inch-wide strips
1 1/2 cups sour cream
2 cups (8 oz) lightly packed shredded cheddar cheese

In a 10- to 12-inch frying pan brown ground turkey. Set aside. In a 10- to 12-inch frying pan, add onion to oil and cook, stirring over medium-high heat just until onion begins to brown, about 5 minutes. Add ground turkey, tomatoes and their juice, olives, and chilies. Bring to a boil on high heat; reduce heat and simmer, uncovered, 10 minutes to blend flavors. Remove from heat. Add salt to taste.
In a shallow 2-quart casserole, layer 1/3 of the tortilla strips, tomato sauce, sour cream, and cheese. Repeat layers, ending with cheese.
Bake casserole, uncovered, in a 350 degree oven until mixture is hot in center (sauce will bubble at edges), about 35 minutes. Makes 4 servings. - Audree Jones, San Fancisco.

Number of Servings: 4

Recipe submitted by SparkPeople user AKDENISE.