Southwestern Lasagna (Freezer Meal)

This freezer meal was from S. in my freezer meal swap and my whole family loved it! It is a great alternative to enchiladas and reheated beautifully. I will definitely make this one again.

Southwestern Lasagna

8 small flour tortillas
3-4 chicken breasts, cooked and shredded
1/2 sweet onion, chopped
1 can Rotel tomatoes with green chilies
1 small can diced green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon sugar
1/2 teaspoon garlic salt
1 cup corn
1 can black beans, drained and rinsed
juice from 1/2 lime
1/4 cup water, as needed
chopped cilantro, to taste for garnish
3 cups monterrey jack cheese, grated

Combine cooked chicken, onions, Rotel tomatoes, green chilies, and spices in a pan and saute. Let simmer until just boiling. Then add corn, black beans, and water if necessary to make a slightly soupy consistency.

Lightly grease a 9x13 foil baking dish. Layer 2-3 tortillas on the bottom, cutting one in half if necessary to almost cover the bottom of the pan. Scoop 1/2 chicken mixture on top of tortillas then with half of the cheese. Repeat (tortillas, chicken mixture, and cheese). Then with a pizza cutter slice 2 tortillas into triangles, place on top of casserole and garnish with fresh cilantro. Cover with plastic wrap then foil, label with cooking instructions and freeze.

Cooking Instructions:
Thaw in fridge. Preheat oven to 350 and bake for 20 minutes covered loosely with foil. Uncover and bake 20-30 minutes more.