Southwestern Chicken Taco Lasagna

Southwestern Chicken Taco Lasagna 3 cups roughly chopped rotisserie chicken 1 10 oz can Rotel Chili Fixins' 3 Tbsp taco seasoning 1 tsp garlic salt 1 16 oz medium taco sauce 18 Tostadas 1 8 oz Chive & Onion cream cheese, softened 2/3 cup sour cream 1 cup frozen or fresh corn divided 1 cup black beans rinsed and divided 3 cups shredded quesadilla or Monterey Jack cheese divided 2 Tbsp chopped cilantro optional Assorted toppings: Sour cream salsa, green onion Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside. In a medium-size mixing bowl, mix together the chopped chicken, tomatoes, taco seasoning and garlic salt. Set aside. Drizzle 1/4 cup taco sauce onto the bottom of the dish. Arrange 6 tostada shells over the sauce overlapping where necessary. In a small mixing bowl whisk together the cream cheese and sour cream. Spread 1/2 over the tostadas. Top with 1/2 of the chicken mixture, 1/2 cup black beans and 1/2 cup corn. Top with 1 cup shredded cheese. and sprinkle with 1 Tbsp cilantro. Repeat with 6 tostadas, cream cheese, chicken, black beans and corn. Cover with 1 cup shredded cheese and 1 Tbsp cilantro. Cover the second layer with 6 tostadas. Pour the taco sauce on top covering completely. Top with remaining shredded cheese. Lay a piece of aluminum foil on top. Bake for 40 minutes. Uncover and bake for an additional 10 minutes or until the cheese is golden. Rest for 5 minutes then serve with salsa, sour cream and green onion.