# Mexican Lasagna

1 tbsp butter  
1 tsp olive oil  
1 clove garlic, minced  
1 small red onion, diced  
1/2 tsp ground black pepper  
1/4 tsp chili powder

1 cup chicken stock  
4 cups [shredded cooked chicken](https://cookbook.nagelsite.com/books/misc/page/instant-pot-generic-chicken) (~2lbs)  
8oz cream cheese  
16oz Salsa Verde  
1 dozen 5" corn tortillas  
1.5 cups shredded cheese

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Preheat oven to 350

In a deep pan:

Melt butter  
add oil, garlic, onion, pepper, and chili powder  
cook until onion is soft/translucent  
add chicken stock and bring to a boil  
remove from heat  
stir in chicken and cream cheese (until melted)

In a 10x10 baking dish:

greash dish with cooking spray  
cover the bottom in a thin layer of salsa verde  
place 4 tortillas to form a layer  
spread half of the chicken mixture on top of tortillas  
spread 1/2 cup of cheese on top of chicken  
lay down 4 more tortillas  
spoon on another thin layer of salsa   
spread rest of the chicken mixture  
another half cup of cheese   
4 more tortillas   
pour the rest of the salsa on top

(salsa, tortilla, chicken, cheese, salsa, tortilla, chicken, cheese, tortilla, salsa)

Bake for 30-35 minutes  
  
Add the remaining 1/2 cup of cheese and bake for another 5 minutes  
  
Let stand for a few minutes to settle