Verde Chicken Mexican Lasagna

LDS Living Casserole Competition: WINNER
from: girlsinaprons.blogspot

1 pound chicken, cooked and shredded 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 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 Directions: 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.