Nouveau South of the Border Lime Chicken Lasagna

• 2 pieces Boneless Chicken Breasts
• 2 cloves Garlic, Minced
• 1 bunch Swiss Chard - Leaves Taken Off Stems
• 18 cups Cilantro, Chopped
• 18 cups Parsley, Chopped
• 18 cups Thyme, Chopped
• 1 whole Lime, Divided Use
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Olive Oil
• 2 Tablespoons Rice Wine Vinegar
• 6 whole Roma Tomatoes, Chopped
• 1 can 16 Oz Can Of Refried Black Beans
• 8 whole Small Tortillas (I Used 1/2 Corn And 1/2 Wheat Blend)
• 1- 1/2 cup Shredded Cheese (Cheddar & Jack)
• 1 cup Queso Fresco Cheese
• 2 ears Corn, Husks Removed, Kernels Cut Off The Cobs
• 2 cups Packed Spinach
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 jar 16 Oz Jar Of Salsa Verde

1. Preheat oven to 350 F.
2. Wash and dry your chicken and cut into bite sized pieces and place in a mixing bowl.
3. Take the Swiss chard, remove the stems and chop the leaves into piecespieces can be on the larger size.
4. Prep the garlic, parsley and cilantro.
5. Add the minced garlic, cilantro, parsley, thyme, the juice from half a lime, salt, pepper and olive oil to the chicken (you can do this the night before to enhance the flavor.
6. If you do this, just refrigerate it overnight.)
7. Heat a pan on medium/high heat.
8. Once it is hot add your chicken mixture and stir.
9. You want to brown the chicken so cook it for about 5 minutes (it does not have to be cooked through, you will be baking it).
10. Add the Swiss chard and stir, it will begin to wilt.
11. Turn off heat and add 2 tablespoons rice wine vinegar to deglaze pan as you continue stirring.
12. Spread 1/2 of the diced tomatoes onto the bottom of a 9x12 baking dish and smooth them out.
13. Divide the refried beans in thirds.
14. Start out with three tortillas and spread a third of the refried beans onto them like you are buttering bread.
15. Line the bottom of the baking dish with the tortillas (upper right, middle, lower left) or however else you like to.
16. You can also use large tortillas and you will only need (two for each layer).
17. You essentially want to cover the bottom as best as possible, but you are layering, so dont worry.
18. Sprinkle 1/2 a cup of each cheese over first layer of tortillas then layer on 1/2 of the chicken mixture.
19. Add another layer of tortillas that youve spread with refried beans, sprinkle 1/2 cup of each cheese, 1/2 the corn, 1/2 the spinach and 1/2 of the black beans over that layer of tortillas.
20. Then add the last two tortillas spread with refried beans, (add the remainder of the ingredients) chicken, tomatoes, black beans, corn and spinach.
21. Pour the bottle of salsa verde on top, 1/2 squeezed lime and the remainder of the shredded cheese.
22. Bake for 45 minutes.
23. Then remove it from the oven and let it sit for 10 minutes.
24. Plate with a slice of avocado, a slice of lime and a dollop of sour cream.

chicken breasts, garlic, stems, cilantro, parsley, thyme, lime, salt, pepper, olive oil, rice, tomatoes, black beans, shredded cheese, fresco cheese, spinach, black beans

Taken from tastykitchen.com/recipes/main-courses/nouveau-south-of-the-border-lime-chicken-lasagna-2/ (may not work)