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
- 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.
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)