Mexican Chicken Casserole

Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. 2
   In a large bowl, mix together the chicken, Rotel tomatoes, black beans, corn, sour cream, cream of chicken soup, cumin, chili powder, garlic powder, salt, pepper, and 1 cup of the shredded cheese.
3. 3
   Layer half the corn tortillas in the bottom of the prepared baking dish. Top with half the chicken mixture, spreading it evenly.
4. 4
   Add the remaining tortillas in a layer, then spread on the rest of the chicken mixture. Sprinkle the remaining 1 cup of cheese on top.
5. 5
   Bake uncovered for 25-30 minutes until the casserole is bubbly and the cheese is golden brown.
6. 6
   Let cool 5 minutes. Garnish with cilantro and green onions if desired. Slice and serve hot!