Mexican Chicken Casserole

I love how easy casseroles are to put together. Plus you can make it ahead of time and just pop it in the oven! Here's the recipe for a healthier version of Mexican chicken casserole. When Zach goes back for thirds, you know it's a winner!

Ingredients
2 boneless, skinless chicken breasts, cooked and shredded (I put mine in the crockpot ahead of time)
2 (10.5oz) cans of 98% fat free cream of chicken soup
2 cups 0% plain greek yogurt (I like FAGE)
1 packet of reduced sodium taco seasoning mix
1 packet of ranch dressing mix
1 (10oz) can of RoTel, drained
1 (10oz) can of RoTel, Undrained
1 (15oz) can of black beans, rinsed & drained
1 (150z) can of pinto beans, rinsed & drained
1 (11oz) can of Mexicorn, drained
18 corn tortillas
3 cups of shredded cheese


Directions
Preheat oven to 350
Combine cream of chicken soup, Greek yogurt, and seasoning packets. stir in chicken and remaining ingredients, except the tortillas and cheese.
Lighting spray a 9x13 casserole dish with cooking spray.
Layer 6 tortillas in the bottom of the dish. Pour half of the chicken mixture over top. Sprinkle 1/3 of cheese. Repeat layers, starting with tortillas, then remaining chicken mixture and 1/3 of cheese. Top with remaining tortillas and sprinkle with last 1/3 of cheese.
Bake for 30 minutes or until bubbly and cheese is melted.