8 Award-Winning Recipes from LDS Living Readers

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Verde Chicken Mexican Lasagna

By Celeste Pearson

· 1 pound chicken, cooked and shredded
· 1 (16 oz.) container sour cream
· 1 (15 oz.) can black beans, drained and rinsed
· 1½ cups green salsa
· 1½ 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-sized flour tortillas
· 1 (8 oz.) package shredded Mexican blend cheese

Preheat oven to 350° F. Mix chicken, sour cream, black beans, salsa, corn, spices, and cilantro in large bowl. Taste and adjust seasonings to preference. Cut tortillas in half with kitchen shears. In 9×13-inch dish, scoop of chicken mixture into bottom of pan. Spread evenly. Cover with one layer of cut tortillas (about 4 tortillas). Top with of shredded cheese. Repeat with 2 more layers of chicken mixture, tortillas, and shredded cheese until there are 3 layers total. Bake for 20–25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

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