Richard'S Mexican Lasagna - cooking recipe

Ingredients

1 bag flour tortillas sliced into 1 inch squares
4 cups shredded cheddar cheese
1 avocado
1 rotisserie chicken (remove and discard the skin, tear the meat into bite-sized bits)
olive oil
3-5 jalapenos (sliced, seeds optional)
2 green bell peppers
1 bunch green onions
2-6 cloves garlic (pressed or diced)
1 pint box mushrooms (sliced)
1 pint box tomatoes (cherry or grape, sliced)
1 bunch fresh cilantro
1 zucchini (optional, sliced)
1 zucchini squash (optional, sliced)
1 carrot (optional, diced)
2 Tablespoons chili powder
2 teaspoons cumin powder
1 teaspoon cayenne pepper powder
1 teaspoon chipotle powder
1 teaspoon paprika powder

Preparation

Preheat the oven to 450.

Stew the veggies with the spices for 20 minutes (save avocado for later). Spice to taste. Over-spice it, since the cheese and tortillas will tame it. It's pretty safe to over-spice with the chili based spices, but be careful to not go too heavy with the cumin. I like to spice it up until it seems too spicy.

Layer it into a large (15x10) lasagna pan. A thin coat of olive oil on bottom, then single layer of tortilla bits, then chicken, then avocado, then veggie stuff (use a slotted spoon so you can save the sauce for later), then cheese. Repeat. Spoon on 2/3 of the sauce onto the top cheese layer. Top with tortilla layer. Spoon (or brush) the remaining sauce evenly over top tortilla layer. The tortillas on top will end up a bit crispy. There won't be much sauce, so use it sparingly.

Cover with foil, heat 450 around 45 - 50 minutes (wait for it to boil up the sides -- glass lasagna pan works best so you can see if it is boiling).

Prep time about an hour.

Cook time about 45 minutes.