This recipe is an enchilada twist transformed into a delicious lasagna. It’s important to brown the tortillas as much as possible! I adapted this recipe from Rachael Ray to suit my taste preferences. I cook my chicken in broth with cilantro and make the green salsa from scratch. However, I use whole canned ones if I can’t find fresh tomatillos. To finish it, I’m not a fan of raw red onions, so I top it with just fresh cilantro. Enjoy!💫