Verde Chicken Mexican Lasagna from LDS Living Magazine

1 pound chicken, cooked and shredded
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. 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.  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 shredded 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 chopped cilantro.