Mexican Lasagna With Chicken, Corn & Black Beans

Mexican Lasagna With Chicken, Corn & Black Beans

1 1/2 lb. ground chicken
1 C. each diced red onions and diced green pepper
2 t. minced garlic
1 C. canned black beans, drained and rinsed.
1 C. diced tomatoes
1/2 C. frozen or canned corn
1 1/2 t. chili powder
1 t. ground cumin
2 C. pasta sauce
1 C. medium salsa
1/4 t. black pepper
2 T. minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 C. shredded cheddar cheese
1 C. sour cream
1/4 C. chopped green onion

Preheat oven to 375. Spray a 9x13 baking dish with cooking spray and set aside.
In a large non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium high heat until meat is no longer pink. Break up any large pieces of chicken as it's cooking. Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer 5 more minutes stirring occasionally. Stir in cilantro and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 of the tortillas, overlapping and cutting them as necessary to fit.
Top with 1/3 sauce mixture, followed by 1/2 of the cheese. Cover cheese with remaining tortillas followed by remaining sauce. Sprinkle remaining cheese over sauce.
Cover with foil and bake 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onion.