Verde Chicken Mexican Lasagna

Found this one a few months back, and it was a keeper!  (Although, I used medium spice salsa, and that is a big no-no with my other half.  So next time I will sacrifice and use mild :) ).  It was easy-of course, most of the things I try and post about are- and very flavorful!

Found on: LDS Living

Ingredients:
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream (I used maybe half the container because I'm not a huge sour cream fan)
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
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)
12 soft taco size flour tortillas (we use wheat)
1 (8-ounce) package shredded Mexican blend cheese

Directions:
1. 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. 
2. Cut tortillas in half with kitchen shears.
 
3. 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly.
4.  Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. 
5. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
6. 
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.