Mexican Lasagna

Ingredients
2 cups shredded cooked chicken
1 - 1.5 cups canned Mexi-Corn
1/3 cup sliced green onions
4 teaspoons ground cumin
3 teaspoons dried oregano
2 teaspoons chili powder
1/2 - 1 teaspoon cayenne pepper
1 package taco seasoning
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
1 cup fresh cilantro, chopped, divided
4 (8-inch) flour tortillas
2 cups preshredded Mexican cheese blend
Vegetable Oil
Cooking spray
Sour cream

Preparation
Preheat oven to 400°.

One at a time, fry flour tortillas in vegetable oil until golden brown. Set aside.

Combine first 11 ingredients in a bowl. Add 1/2 cup fresh cilantro. Mix well.

Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 1 cup of cheese and 1/4 cup of remaining cilantro. Repeat layers, ending with cheese/cilantro.

Bake at 400° for 25-30 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon sour cream.