Verde Chicken Mexican Lasagna

We just tried a new dish today that was the casserole winner in the LDS Living magazine casserole contest. It was very good; five stars in our book. Here is the the recipe in case you might want to try it.

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream (Dad: I used the fully loaded sour cream but you could probably use low fat and it wouldn't make a lot of difference.)
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa (Dad: I could only find green (verde) salsa in a Medium version; it was slightly spicy but I didn't think it was too bad.)
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing) (Dad: I thought I had added too much cilantro but you really couldn't taste it. You might not even need it because it is so hard to chop/cut up.)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese (Dad: I ended up using a whole 16 oz (four cup) package of Mexican blend cheese; I doubt 8 oz would cover what the recipe calls for.)

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of 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 three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

At any rate, Bon Appetite!!