Verde Chicken Mexican Lasagna

• 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

1. 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.
2. 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.
3. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese.
4. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
5. Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through.
6. Serve with sour cream and additional chopped cilantro.

chicken, black beans, green chili salsa, frozen corn, garlic, salt, cilantro, taco, blend cheese

Taken from www.food.com/recipe/verde-chicken-mexican-lasagna-523574 (may not work)