- 2 cups salsa verde (homemade or store-bought), divided
- 2 cups yogurt, plain non-fat Greek
- 12 ounces shredded chicken breasts (such as rotisserie)
- 1 (15-ounce) can black beans, drained or rinsed
- 1 cup fresh or frozen corn
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- 12 corn tortillas
- 1 1/2 cups cheese, shredded 2% sharp Cheddar
- Avocado, cilantro, red onion, optional garnishes
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pre-heat oven to 350° F and have a 9” x 13” baking dish ready to use.
In a large bowl, mix together 1 cup of the salsa verde with the plain Greek yogurt, shredded chicken, black beans, corn, cumin and smoked paprika. Check for seasoning and add salt and pepper, to taste; set aside.
Begin assembling the lasagna by adding a quarter cup of the remaining salsa verde to the bottom of the glass baking dish. Using a rubber spatula to spread to prevent tortillas from sticking.
Lay four corn tortillas on top of the salsa verde, over-lapping as little as possible. Scoop out ½ of the chicken and bean mixture and spread in an even layer on top of the tortillas.
Place another layer of four corn tortillas on top of the chicken mixture, pressing down firmly to remove any excess air.
Add the remaining chicken and bean mixture and spread out evenly once again on top of the tortillas.
Top with remaining four tortillas and press down once more to remove excess air. Drizzle the top with the remaining ¾ cup salsa verde then sprinkle with cheese.
Bake until cheese is golden and bubbly, about 45 minutes. Let sit 5 minutes to set before slicing to serve.
Garnish with avocado, cilantro and red onion before serving.
Notes: can be prepared ahead of time and refrigerated for up to 5 days. Freezes well.