Preheat oven to 425°F
Spray a casserole dish with nonstick spray.
In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
1 pound shredded rotisserie chicken, 1 ounce Old El Paso Taco Seasoning
In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
5 ounces baby spinach, 1 cup fresh cilantro, 1 cup salsa
Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
12 (6-inch) Old El Paso soft tortillas
Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
15 ounces canned black beans, 2 cups shredded Mexican Blend Cheese, 15 ounces canned corn
On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
12 (6-inch) Old El Paso soft tortillas, 15 ounces canned black beans, 15 ounces canned corn, 2 cups shredded Mexican Blend Cheese
Cover with foil and bake for 30 minutes, until the cheese is bubbly.
Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
Serve warm topped with jalapeños, Greek yogurt (or low-fat sour cream,) and more cilantro.