Tortilla Pie

My friend Kathryn shared this recipe with me and it is a hit at our house. Think Mexican lasagna. The original recipe comes from Parents magazine. It calls for a package of fajita chicken but I usually just use two cups of shredded chicken. I've also used ground turkey and it would be an easy vegetarian meal if you just use the beans and corn. I love that the top tortilla gets crispy around the edges! I like serving this with sliced avocados or guacamole.

Mile-high Tortilla Pie (Parents Magazine)
1 can (19 ounces) black beans, rinsed and drained
1 can (11 ounces) whole-kernel corn with red and green peppers, drained
1 jar (16 ounces) chunky mild salsa
1 pack (10 oz) fajita-style cooked chicken (or, use cooked shredded chicken or ground turkey or beef, or omit to make this a vegetarian meal)
1/4 cup chopped fresh cilantro leaves (this adds something but it's great without it, too)
5 (10 inch) flour tortillas
2 cups (8 oz) shredded Monterey Jack cheese (I use a Mexican blend)
Sour cream, optional

Heat oven to 425. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro. Coat the bottom of a baking pan with nonstick cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of the cheese. Layer three more times, finishing with the last tortilla. (I sprinkle some cheese on top). Bake in oven 15 to 20 minutes, or until cheese melts and filling is hot. Serve with sour cream if desired.