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Amarillo Squash Casserole

2 pounds crookneck or zucchini squash, cut into 1/4 inch slices
1 medium onion, chopped
2 Tbsps olive oil
1 8 ounce carton dairy sour cream
1 4 ounce can green chili peppers
1 2 ounce jar sliced pimiento, drained and chopped
2 cups shredded Monterey Jack cheese
1 1/2 cups cheese flavored tortilla chips, crushed
paprika


Combine squash,onion,and oil. Cook until vegetables are tender, about 8 minutes. Stir together the sour cream, chili peppers, and pimiento. Fold in cheese. In a 13x9-inch glass baking dish layer half of the squash mixture, half of the cheese mixture, the half of the chips. Repeat layers once more. Sprinkle with paprika. Bake in a 350 degree oven till heated through, about 25 minutes. Dollop with additional sour cream. Garnish with black olives. Makes 8 servings.