Verde Chicken Mexican Lasagna

LOVE this recipe!! Super easy and one I will make again and again. My kids ate it up too! Just got to add a bit of sour cream on top of theirs because it does have a little spice to it. Perfect amount of spice for my hubs and I. I love a quick and delicious dinner!!

This recipe is the winner of the best casserole dish by LDS Living Magazine. Recipe from GIRLS IN APRONS.

INGREDIENTS:

• 1 lb. chicken, cooked and shredded
  
• 1 16 oz. container sour cream
• 1 15 oz. can black beans, drained and rinsed
• 1 1/2 cups green salsa
• 1 1/2 cups frozen corn, thawed and drained
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/3 cup chopped cilantro (plus additional for garnishing)
• 12 soft taco size flour tortillas *I used 6 medium size tortillas
  
• 1 package (8 oz) shredded Mexican blend cheese

(I used 2 of these cans for the green salsa)

DIRECTIONS:

1. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust for seasonings to your preference.
   
2. Cut tortillas in half with kitchen shears.
   
3. In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. One layer of tortillas. Sprinkle with cheese. Repeat 2 more times for a total of 3 layers.
   
4. Bake @ 350* for 20 -25 minutes. Serve with sour cream and additional chopped cilantro.

I like the crispy top.

*I used 2 1/2 cups chicken (9 chicken tenders). I always just buy a huge pack of frozen chicken tenders because I can cook them up faster than a full chicken breast. Also I never have to trim off the fat because there isn't any on the chicken tenders.

*I only used 2 tortillas per layer. I cut them in half with a pizza cutter and fit one on each side of the pan. I must of had the medium size tortillas...

*There are 3 layers total. You will add around 2 cups of meat mixture for each layer. My hubs requested more tortilla, so I'm gonna add another layer of tortilla next time. Otherwise I think it's perfect as it is! ANJOY! :)