2 medium onions - chopped
28 oz can tomatoes, low sodium canned, drained
1 1/4 oz taco seasoning mix
12 medium Corn Tortillas -- (6" diameter)
3 cups Monterey Jack Cheese -- (12 ounces)
16 oz sour cream
1 Tsp seasoned salt
paprika

Coat a large nonstick skillet with nonstick spray and warm over
medium-high heat.
Add the onions and cook, stirring, for 5 minutes, or until tender. Add the tomatoes and taco seasoning mix. Bring to a boil.
Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10 minutes, or until well-blended.
Remove from the heat.
Preheat the oven to 325º F. Lightly coat a 13" x 9" baking dish
with nonstick spray. Spread a little of the tomato sauce in the dish.
Arrange 4 of the tortillas on top of the sauce, tearing them to fit.
Top with one-third of the remaining sauce and one-third of the cheese. Repeat the layering two more times. In a small bowl, combine the sour cream and seasoned salt.
Spread over the cheese to the edges of the dish.
Sprinkle with paprika. Bake for 25 to 30 minutes, or until bubbly.