Enchilada Lasagna
INGREDIENTS
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For the First Part
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2 pounds boneless, skinless chicken (or whatever you like or is on sale)
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3-4 tablespoons olive oil
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1 can (14 ounces) diced tomatoes and diced green chiles (if you can’t find them mixed together, do 1 (14 oz) can of tomatoes and 1 (4-6 oz) can of green chiles)
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½ yellow onion, diced
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2 teaspoons chili powder
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1 teaspoon cumin
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salt and pepper, to taste
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For the Second Part
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2 tablespoons olive oil
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2 garlic cloves, minced
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1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
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½ yellow onion, diced
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½ teaspoon cumin
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½ teaspoon cayenne pepper
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1 large can (28 ounces) el patio enchilada sauce
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salt and pepper, to taste
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1 package (200 grams) kerrygold cheddar cheese, shredded (optional)
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1 head of hearts of romaine lettuce, shredded (or other crunchy lettuce)
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1 package of Cappello’s lasagna sheets or homemade pasta by paleocupboard.com
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green onions, chopped, to garnish
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avocado, mashed
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lime, to garnish
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