MEXICAN CHICKEN LASAGNA

I saw this recipe for Verde Chicken Mexican Lasagna on Pinterest {via Girls in Aprons} and knew I wanted to try it. I mean, it won an award for Best Casserole and since I normally don't care for casseroles to begin with, I always try and find the best! I liked the idea that it wasn't your typical toss-in-a-pot-and-scoop-out-globs when it's done, type of casserole. You know what I mean, right? This one has shape. Nice, neat little squares. That it itself is very un-casserole-ish. So non-casserole lovers, listen here- you should try this dish, I think you'll really like it!

Let it go down in the records that I didn't change any ingredients with this recipe. I know, I know, let's all gasp collectively. It doesn't happen often, but occasionally I will decide to leave a recipe as is. I'm glad I did too- it's delicious. My kids ate it right up and even hubby gave a big two thumbs up, after he doused it with hot sauce. If you are feeding little ones who think even mild flavors are spicy, then leave it as is. However if you like a little heat with your Mexican food, serve it topped with spicy salsa! At any rate, it's really good and I will be adding this to the normal food rotation.

Mexican Chicken Lasagna

1 pound chicken, cooked and shredded {about 4 cups}
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained {1 can}
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
1 (8-ounce) package shredded Mexican blend cheese

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 into 4 strips 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.  {OK, so I think I only did 2 layers total. Oops. It still tasted good!} You'll notice I also did two 8x8 dishes instead of a 9x13- we ate one for dinner {it fed all 6 of us, plus 1 small lunch} then I froze the other one. OK, so maybe I can't follow a recipe after all.