Nacho Lasagna

*Steps 1-3 can be done simultaneously:

1. Combine black beans, red onion, and cilantro in a pot and stir well. Cook on medium-low heat until well warmed. Before combining with other ingredients, drain liquid from beans.

2. Boil chicken until cooked through (if it’s defrosted, this will take 15-20 minutes, if not it will take a bit longer). When chicken is fully cooked, remove from water and pull apart with a knife and fork to shred.

3. Shuck tomatillos and place them in a pot of boiling water with serranos and white onion until tomatillos turn an army green. Drain the water off of the vegetables and puree them in a blender. Add salt, pepper, green chile, paprika, cumin, and cayenne and pulse until combined.

4. Preheat oven to 350ºF.

5. Place a layer of tortilla chips on bottom of an 8X8 pan. Top with a layer of chicken, then a layer of beans. Pour no more than 1/2 of tomatillo sauce over layers to cover. Sprinkle with 1/2 cup of cheese.

6. Place another layer of tortilla chips on top. Finish by sprinkling remaining cheese over chips.

7. Bake for 10 minutes or until cheese is lightly browned.