Chicken Tomatillo Mexican Lasagna

• 1 Tablespoon Oil
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 whole Red Bell Pepper, chopped
• 1/2 cups Corona Light, Or Low Sodium Chicken Stock
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• 1 teaspoon Pepper
• 1/2 teaspoons Garlic Salt
• 2 whole Large Chicken Breasts, Cooked And Shredded
• 1 jar (16 Oz. Size) Organic Tomatillo Salsa
• 6 whole Corn Tortillas
• 1 cup Jalapeno Jack Cheese, Shredded
• 1/2 cups Cheddar Cheese, Shredded
• 1 can (14 Oz. Size) Olives
• Cilantro, Green Onions, Cotija Cheese, Avocado, And Lime Wedges, For Garnish

1. Preheat oven to 425 degrees F. In a large cast iron skillet, add oil, onions and garlic.
2. Bloom for 2 minutes.
3. Add in red bell pepper and beer.
4. Stir in smoked paprika, cumin, pepper, and garlic salt.
5. Bring to simmer and add chicken.
6. Simmer about 15 minutes.
7. Taste and adjust seasoning if needed.
8. Spray a 9x13 baking dish with olive oil spray.
9. Layer 3/4 cup chicken mixture, 2 tortillas, and 1/3 of the cheese.
10. Repeat layers: chicken, tortillas, cheese.
11. Repeat, ending with cheese.
12. Top with olives.
13. Cover and bake 30 minutes.
14. Uncover and let top get browned and bubbly, 5-10 minutes more.
15. Remove and let stand 5 minutes.
16. Top with garnishes: green onions, cilantro, lime juice, cotija, and avocado.
17. Enjoy.

oil, onion, garlic, red bell pepper, chicken, paprika, cumin, pepper, garlic, chicken breasts, salsa, corn tortillas, jack cheese, cheddar cheese, olives, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-tomatillo-mexican-lasagna/ (may not work)