Nacho Lasagna

• 1 can (15 Oz. Size) Black Beans
• 1/4 Red Onion, Chopped
• 1 whole Handful Of Cilantro, Chopped
• 1 Breast Of Chicken
• 3/4 pounds Tomatillos
• 4 whole Serrano Peppers, Chopped
• 1/4 White Onion, Chopped
• 1 pinch Salt
• 2 pinches Pepper
• 1 whole Green Chile
• 1/2 teaspoons Paprika
• 1/2 teaspoons Cumin
• 1/4 teaspoons Cayenne (optional)
• 1 cup Shredded Cheese (I Use A Mexican Blend)
• Tortilla Chips

1. *Steps 1-3 can be done simultaneously:
2. 1.
3. Combine black beans, red onion, and cilantro in a pot and stir well.
4. Cook on medium-low heat until well warmed.
5. Before combining with other ingredients, drain liquid from beans.
6. 2.
7. Boil chicken until cooked through (if its defrosted, this will take 15-20 minutes, if not it will take a bit longer).
8. When chicken is fully cooked, remove from water and pull apart with a knife and fork to shred.
9. 3.
10. Shuck tomatillos and place them in a pot of boiling water with serranos and white onion until tomatillos turn an army green.
11. Drain the water off of the vegetables and puree them in a blender.
12. Add salt, pepper, green chile, paprika, cumin, and cayenne and pulse until combined.
13. 4.
14. Preheat oven to 350 degrees F.
15. 5.
16. Place a layer of tortilla chips on bottom of an 8X8 pan.
17. Top with a layer of chicken, then a layer of beans.
18. Pour no more than 1/2 of tomatillo sauce over layers to cover.
19. Sprinkle with 1/2 cup of cheese.
20. 6.
21. Place another layer of tortilla chips on top.
22. Finish by sprinkling remaining cheese over chips.
23. 7.
24. Bake for 10 minutes or until cheese is lightly browned.

black beans, red onion, handful of cilantro, chicken, serrano peppers, white onion, salt, pepper, green chile, paprika, cumin, cayenne, shredded cheese, tortilla chips

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