Instructions: This is a Christmas tradition at my in-laws home in El Paso. Local high schools sell luminarias as a fundraiser. On Christmas Eve, everyone goes out into the cold night to light the luminarias lining the drive and walkway. And from the kitchen emanates the warming smell of this dish.

12 corn tortillas
Vegetable oil for deep frying
1 large onion, grated
2 (14 ounce)

cans of diced tomatoes (do not drain)

1 (7 ounce) can diced green chilies
2 cups cooked turkey
4 cups grated cheddar cheese

Heat oil in large skillet over medium-high heat. Dip tortillas in hot oil, just to soften. Drain on paper towels and cut each into 6 pieces. Set aside.

In a large bowl, mix grated onion, tomatoes and their juice, and chilies. Set aside.

Cover bottom of a large, 6-8 quart, oven-safe casserole with about 1 cup of tomato mixture, then layer 1/3 of tortilla pieces, 1/3 of turkey and 1 cup of grated cheese; repeat. Top with last cup of grated cheese.

At this point, dish may be covered and refrigerated overnight. To finish, preheat oven to 350 degrees. Bake covered for 1 hour.

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