Mexican Lasagna

• 2 boneless skinless chicken breasts, cooked and shredded
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 12 onion, finely chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup mild taco sauce
• 2 cups frozen corn
• 4 large flour tortillas
• 3 cups shredded cheese, cheddar and pepper jack recommended
• fresh chives, chopped

1. In large skillet over medium heat, combine chicken, spice,s onion, beans, taco sauce and corn.
2. Heat through.
3. Spread half of mixture in greased 9 x 13 baking dish.
4. Layer with 2 tortillas and half of cheese.
5. Repeat meat, tortilla, and cheese layers.
6. Bake at 425 degrees for 15 minutes or until cheese is slightly browned and bubbly.
7. Top with chopped chives before serving.

chicken breasts, chili powder, cumin, onion, black beans, taco sauce, frozen corn, flour tortillas, shredded cheese, fresh chives

Taken from www.food.com/recipe/mexican-lasagna-457578 (may not work)