2 pounds boneless, skinless chicken (or whatever you like or is on sale)
3–4 tablespoons olive oil
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)
1/2 yellow onion, diced
2 teaspoons chili powder
1 teaspoon cumin
salt and pepper, to taste
For the second part
2 tablespoons olive oil
2 garlic cloves, minced
1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
Place chicken in a large glass baking dish. Pour olive oil over chicken then add tomatoes, green chiles, and onions on top.
Sprinkle with chili powder, cumin, and salt and pepper.
Place in oven and bake for 20-25 minutes until chicken is cooked through. Once cooked, turn oven down to 350 degrees.
Let chicken cool slightly until you can touch it and then shred it.
While your chicken is baking, place a medium saucepan over medium-high heat, then add the minced garlic, jalapeño, and yellow onion to the saucepan. Sprinkle with cumin, cayenne pepper, and salt and pepper and sauté until onions become translucent.
Once onions have cooked, add the enchilada sauce and let simmer on low for about 5-7 minutes.
Once the chicken is shredded, add half of the enchilada sauce mixture to the shredded chicken in the baking dish, and keep the other half for the lasagna.
Now let’s put the enchiladas together. Place a couple tablespoons of the enchilada sauce in the bottom of a glass 8×8 baking dish. Cut your lasagna strips in half to fit the baking dish. Place the strips down just like regular lasagna. Add sauce, chicken, shredded lettuce, and cheese. Then repeat, lasagna strips, sauce, chicken, lettuce and cheese until you get to the top. The top layer should be lasagna strips, topped with sauce and cheese.
Cover with tin foil.
Bake for 20-25 minutes.
Remove from oven and let sit for 10-15 minutes, still covered with foil.
Top with green onions, avocado and a spritz of lime.