Southwestern Tortilla Lasagna

6 Servings 

Ingredients

• 2 boneless skinless chicken

• 2 Tbsp garlic powder

• 2 Tbsp chili powder

• 1 lime

• ¼ cup low sodium chicken broth

• 4 cloves garlic

• 1  cup purple onion 

• ½ lb roasted hatch green chilis, skin removed and coarsely chopped 

• 1 (15 oz.) can diced tomatoes, no salt added

• 1 cob of corn, kernels removed 

• ½ tsp cumin 

• 6 corn tortillas

• 1 cup white cheddar cheese, shredded 

Ingredients for topping 

• 1 tomato, diced 

• 1 serrano pepper, diced

• 1 avocado, diced  

• 1 bunch cilantro, chopped  

• 1 cup lettuce, finely chopped

Instructions 

1. Preheat the oven to 375  degrees F.  

2. Add chicken to a pressure cooker and season with garlic, chili powder, and a sprinkle of salt and pepper.  Add lime juice and chicken broth & pressure cook according to pressure cooker poultry settings.  When the chicken is finished cooking, shred it finely using 2 forks.  

3. In a large, high sided skillet over medium heat add garlic  and stir until fragrant, about 2 minutes.  Add onion, continue stirring and cooking until lightly browned, 1 more minute.  Add green chili and its juices to the skillet and bring to a simmer.  Add canned tomatoes and corn and bring to a simmer.  Season with cumin and salt & pepper to taste and remove from heat. 

4. Heat a  second skillet  over medium heat.  Cook each tortilla until lightly browned, about 3 minutes per side. 

5. In an 8” x 12” baking dish, layer ½ of  the chicken,  chili mixture, tortillas, & cheese and repeat layering with the second ½ of remaining ingredients.  

6. Place in the oven until the cheese is melted, about 10 minutes. 

7. Top with ingredients of choice.