Verde Chicken Mexican Lasagna

Printable Recipe

Verde Chicken Mexican Lasagna
1 lb chicken, cooked and shredded
1 (16 oz) container sour cream
1 (15 oz) can black beans, rinsed and drained
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 garnish)
12 soft taco size flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350. Mix together chicken, sour cream, black beans, salsa, corn, spices, and cilantro in a large bowl. Cut tortillas in half. Spoon 1/3 of the chicken mixture into a 9x13 baking dish. Spread evenly. Place one layer of cut tortillas (about 4) on chicken mixture to cover. Top with 1/3 of the shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be 3 layers total. Bake for 30-35 minutes or until heated through and bubbly. Top with additional cilantro.

Recipe adapted from LDS Living

Past Recipes:
One year ago: Spinach Salad with Honey Dressing
Two years ago: Cheesecake