Chili Tortilla Stack

Makes 2 servings (so you need to double)
1 15-ounce can chili con carne with beans
1 4-ounce can green chilies diced
6 corn tortillas (6-inch)
1/4 cup onions finely chopped
1 cup sharp cheddar cheese shredded (about 4 oz.)
1 cup Monterey jack cheese shredded (about 4 oz.)
Sour cream Dairy
Olives sliced
Diced tomato
Shredded lettuce
Paprika

Preheat oven to 400°. Grease a 9-inch pie plate. In a medium bowl, mix chili and green chilies.

Place one tortilla in pie plate. Spread with about 1/3 cup of the chili mixture. Sprinkle evenly with about one-sixth of the onion, Cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas, chili, onion and cheeses. Bake for 15 to 20 minutes or until hot and bubbly.

Serve with sour cream, olives, tomato and lettuce, and sprinkle with paprika if desired.