INGREDIENTS
4 cups
green chile enchilada sauce (homemade or two 15 ounce cans of store bought)
12
sheets of no-boil lasagna noodles
1 16 ounce container
sour cream
4 cups
2 packages Sargento® Fine Cut Shredded 4 Cheese Mexican blend
2 cups
shredded cooked chicken
2 cups
frozen corn
1 15 ounce can
black beans, rinsed and drained
cilantro and avocado (for serving)