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 (~2lbs) 8oz cream cheese 16oz Salsa Verde 1 dozen 5" corn tortillas 1.5 cups shredded cheese 
 
   
 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