Chicken Enchilada Lasagna
2 pounds boneless, skinless chicken
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)
½ yellow onion, diced
2 teaspoons chili powder
1 teaspoon cumin
salt and pepper, to taste
2 tablespoons olive oil
2 garlic cloves, minced
1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
½ yellow onion, diced
½ teaspoon cumin
½ teaspoon cayenne pepper
1 large can (28 ounces) el pato enchilada sauce
salt and pepper, to taste
1 package (200 grams) kerrygold cheddar cheese, shredded (optional)
1 head of hearts of romaine lettuce, shredded (or other crunchy lettuce)
1 package of Cappello’s lasagna sheets or homemade pasta by paleocupboard.com*
green onions, chopped, to garnish
avocado, mashed
lime, to garnish
Chicken Enchilada Lasagna
2 pounds boneless, skinless chicken
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)
½ yellow onion, diced
2 teaspoons chili powder
1 teaspoon cumin
salt and pepper, to taste
2 tablespoons olive oil
2 garlic cloves, minced
1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
½ yellow onion, diced
½ teaspoon cumin
½ teaspoon cayenne pepper
1 large can (28 ounces) el pato enchilada sauce
salt and pepper, to taste
1 package (200 grams) kerrygold cheddar cheese, shredded (optional)
1 head of hearts of romaine lettuce, shredded (or other crunchy lettuce)
1 package of Cappello’s lasagna sheets or homemade pasta by paleocupboard.com*
green onions, chopped, to garnish
avocado, mashed
lime, to garnish
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