Enchilada Casserole

Good Evening All,

I'm still feeling a bit under the weather and now my youngest is feeling poorly too. I wanted to get you this Enchilada casserole though as soon as possible so you can make it for your family.

Layered Enchilada Casserole
1 tblsp and 1 tsp vegetable oil
1/2 medium onion, chopped
1 tsp ground cumin
3 cloves garlic, minced
1 tsp chili powder
1/4 cup fresh cilantro, chopped
1 28 oz can whole tomatoes
2 cans refried beans, heated until warm
1 2 1/4 oz can sliced olives
1 4 oz can diced green chilies
8 corn tortillas
1 1/2 cups sour cream
2 cups grated jack cheese

This is like making lasagana and the tortillas are the noodles. Heat the oil and saute the onions and garlic until soft. Add the cumin, chili powder and can of tomatoes to the onion and garlic. Mix well, this is your sauce. Put some of your sauce in a 13 X 9 pan, put 4 tortillas into the sauce and add some more sauce on top of the tortillas. Then begin layering the beans, olives, green chiles, sour cream and then jack cheese. Put more sauce on top and repeat layering steps once more. When you are finished cheese should be on top. Then garnish top of casserole with fresh cilantro. Bake casserole at 350 for approximately 20 to 25 minutes. If the cheese is bubbly on top it's probably done. If the top starts to brown before the casserole is heated through, place some foil on the top of the casserole and continue cooking. Enjoy this easy and yummy casserole! I'm off to bed for now...