Chicken Enchilada Lasagna

subheading: For the first part:

2 pounds boneless, skinless chicken (or whatever you like or is on sale)

3 to 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 to 6 oz) can of green chiles)

½ yellow onion, diced

2 teaspoons chili powder

1 teaspoon cumin

salt and pepper, to taste

subheading: 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)

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

Directions at paleomg.com

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