Verde Chicken Mexican Lasagna - cooking recipe

Ingredients

1 lb chicken, cooked and shredded
15 ounces black beans, rinsed and drained
1 1/2 cups green chili salsa
1 1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1 teaspoon salt
1/3 cup chopped cilantro
12 soft taco-size flour tortillas
8 ounces shredded Mexican blend cheese

Preparation

Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference.
Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly.
Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
Serve with sour cream and additional chopped cilantro.