Servings: 4

2 1/2 cups mild or spicier salsa Verde 2 ½ cups mild or spicier salsa Verde
12 (5") yellow corn tortillas 12 (5") yellow corn tortillas
3 cups packed baby spinach 3 cups packed baby spinach
2 cups shredded Monterey Jack cheese 2 cups shredded Monterey Jack cheese
2 cups shredded chicken 2 cups shredded chicken
1 (15 oz) can low sodium black beans drained and rinsed 1 (15 oz) can low sodium black beans drained and rinsed
3 tbsp chopped cilantro 3 tbsp chopped cilantro
1/2 cup sour cream ½ cup sour cream
1 avocado peeled and diced 1 avocado peeled and diced

Preheat the oven to 400° and coat an 8 x 8 inch baking dish with cooking spray
1) Cover bottom of dish with ½ cup salsa and top with 4 tortillas in a single layer; they will overlap.
2) Then layer with one-third of the spinach, cheese, chicken, black beans and ½ C salsa.
3) Repeat layers twice more, saving about ½ cup each of the cheese and salsa to go on top.
4) Bake until golden brown, 20 to 25 minutes. Serve with cilantro sour cream and avocado.