Tortilla Lasagna

By learen

Ingredients

• 1 t olive oil
• 1 onion chopped
• 2 cloves garlic, chopped
• 1 t ground cumin
• 1 1/2 c crushed tomatoes
• 1 c water
• 1 small can mild diced chiles, drained
• 1 pkg 8 oz corn tortillas 6"
• 1 1/4 shredded Monterey Jack cheese

Preparation

Step 1

Heat oven to 400. Coat baking sheet with cooking spray.

Heat oil in large frying pan over med heat. Add onion and garlic and cook stirring until softened, about 5 min. Add cumin and cook 1 min.

Add tomatoes, water, and chiles and bring to a boil over high heat. Reduce heat to med low and simmer, stirring occasionally, until sauce is thickened, about 15 min.

Coat 1 side of each tortilla with oil and cut into 1" strips. Put on baking sheet. Bake until crisp, about 10 min. Set aside. Reduce oven temp to 350.

Layer half of the tortilla strips in a 2 qt baking dish and top with half of the sauce and cheese. Add remaining strips, sauce, and cheese. Bake until cheese is melted and casserole is bubbly, about 20 min.