Ingredients: 1 ½ lb ground chicken, 1 cup dried red onion, 1 cup dried green pepper, 2 tsp. minced garlic, 1 cup black beans, 1 cup diced tomatoes, ½ cup corn, 1 ½ shredded cheddar cheese, ½ tsp. chili powder, 1 tsp. ground cumin, 2 cups tomato paste, 1 cup salsa, ¼ tsp pepper, 2 tbsp minced fresh cilantro, 4 large tortillas, 1 cup sour scream, and ¼ chopped green onion. Instructions: Spray a 9×13 inch pan. In a skillet, cook chicken, onion, pepper, and garlic until meat is browned. Add black beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 minutes. Add paste, salsa, and pepper; bring to a boil then reduce heat to low and let simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna spread 1/3 of the sauce in the bottom of the pain. Top with 2 tortillas, cut and overlap to fit. Stuff with chicken and vegetables. Top with 1/3 of the sauce and ½ cheese. Cover cheese with remaining tortillas, followed by sauce and spread of the remaining cheese. Cover with foil and bake at 375F for 35 minutes. Uncover and bake for 10 minutes more. Let lasagna stand 10 minutes before slicing. Top each piece with sour cream and green onions.
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