Southwestern Chicken Lasagna

• 2 cups Shredded Deli Rotisserie Chicken
• 1 Tablespoon Lime Juice
• 1- 1/2 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 whole Small Chopped Onion
• 2 cloves Garlic, Chopped
• 1 Tablespoon Vegetable Oil
• 1 jar (16 Oz. Jar) Salsa
• 1 can (15 Oz. Can) Chili With Beans
• 1 can (4.5 Oz. Can) Chopped Green Chilis
• 9 whole 6" Flour Tortillas
• 1 package (8 Oz. Package) Shredded Mexican Four Cheese Blend

1. Combine the chicken, lime juice, chili powder, salt, and pepper and let stand for about 5 minutes.
2. In a large skillet over medium high heat, saute onion and garlic in oil for 3-5 minutes until tender.
3. Add salsa, chili, and green chilis.
4. Reduce heat and simmer for 3 to 4 minutes.
5. Line the bottom of an 11 x 7-inch baking dish with 3 tortillas.
6. Layer with half the chili mixture, half the chicken and a third of the cheese.
7. Repeat layers again, ending with 3 tortillas on top.
8. Sprinkle the top with the remaining cheese.
9. Bake at 350F for 25-30 minutes.
10. Let stand to cool slightly for about 5-10 minutes before serving.

chicken, lime juice, chili powder, salt, pepper, onion, garlic, vegetable oil, salsa, beans, green chilis, flour tortillas, four cheese

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