Preheat the oven to 350°F. Lightly spray a 10–12-inch ovenproof skillet or baking dish with cooking spray.

Arrange 5 tortillas in the bottom of the skillet or dish, overlapping so they cover the bottom completely.

Evenly spread half of the shredded chicken over the tortillas. Spoon half of the salsa verde over the chicken so the tortillas are moistened. Scatter half of the black beans, half of the corn, and half of the shredded cheese over the salsa.

Place the remaining 5 tortillas on top, overlapping to cover.

Evenly spread the remaining shredded chicken, the rest of the salsa verde (so the tortillas are covered), the remaining black beans, the remaining corn, and the remaining shredded cheese over the top tortillas.

Bake uncovered for 20–30 minutes, until the cheese is melted and the bake is heated through and bubbling.

Remove from the oven, sprinkle the sliced green onions evenly over the top, let rest 3–5 minutes, slice into triangles, and serve.