Fast Spicy Mexican Lasagna

Loved this one!  Tortillas replace the noodles and salsa is a nice change from pasta sauce!

Preparation time:  30 minutes
Cooking time:  15 minutes
Baking time:  35 minutes
Makes:  8 to 10 servings

3 onions
1 tbsp olive oil
1 1/2 cups salsa
14 oz tomato sauce
2 tsp ground cumin
2 crushed garlic cloves
1 1/2 lbs (750 g) ground chicken or turkey
2 tbsp chili powder
1/2 tsp salt
1/4 tsp ground black pepper
2 large green peppers
340 g pkg tortillas, about 6 inches wide
1 cup light or regular sour cream
2 cups grated Monterey Jack or mozzarella cheese about 250 g

1. To prepare sauce, chop 2 onions.  Heat oil in a large wide saucepan set over medium heat.  Add onions and cook, stirring often, until soft about 5 minutes.  Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
2. To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper.  Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink colour, about 10 minutes.  Meanwhile, chop green peppers.  Stir into cooked chicken and remove pan from heat.
3. Preheat oven to 375 F.  Lightly oil bottom of a 9 x 13 inch baking dish and spread with a thin layer of sauce.  Cut 5 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish.  Overlap as needed and cover centre of pan as well.  Spread with about 1 cup of sauce.  Top with half of the chicken mixture.  Spread with sour cream.  Slice remaining tortillas in half and form another layer.  Spread with remaining chicken mixture then sauce.  Sprinkle with cheese.  Bake in centre of preheated oven until cheese is golden, about 35 to 40 minutes.  Let stand for 10 minutes before cutting.