Mexican Lasagna

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

Preheat oven to 350°. Mix chili, cumin, salt, pepper, tomatoes in bowl. Mix sour cream, scallions, chiles in second bowl.

Spread 1/2 cup tomato mixture in 13x9x12-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 corn, 1 cup tomato one-third cheese. Repeat layering, ending with tortillas, tomatoes. Sprinkle remaing cheese around edges.

Bake in 350° oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with olives and scallions.