Verde Chicken Mexican Lasagna

Verde Chicken Mexican Lasagna
LDS Living Magazine
 
1 pound chicken, cooked and shredded
1 16-ounce container sour cream
1 15-ounce can black beans, drained and rinsed
1-1/2 cups green salsa
1-1/2 cups frozen corn, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-sized 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 in half with kitchen shears.
 
In a 9x13 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 shreaded
cheese.  Repeat with chicken mixture, tortillas, and 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 cilantro.
 
 
 
 
Best Spanish Rice
allrecipes.com
 
3 Tablespoons and 1/2 teaspoon oil
3 Tablespoons and 1/2 teaspoon chopped onion
2-1/3 cups and 1 Tablespoon uncooked white rice
3-1/4 cups chicken broth
1-1/2 cups and 2 Tablespoons chunky salsa
 
Heat oil in a large, heavy skillet over medium heat.  Stir in onion,
and cook until tender, about 5 minutes.
 
Mix rice into skillet, stirring often.  When rice begins to brown,
stir in chicken and broth and salsa.  Reduce heat, cover and simmer 20
minutes, until liquid has been absorbed.
 
Makes 8 servings.