2 cups shredded deli-roasted chicken
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 (16-ounce) car salsa
1 (15-ounce) can chili with beans
1 (4.5-ounce) can chopped green chiles
9 (6-inch) flour tortillas
1 (8-ounce) package shredded Mexican four-cheese blend
Combine first 5 ingredients; let stand 5 minutes. Set aside.
Saute onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add salsa, chili, and green chiles; reduce heat, and simmer 3 to 4 minutes.
Line bottom of an 11- x 7-inch baking dish with 3 tortillas; layer with one-half chili mixture, one-half chicken mixture, and one-third cheese. Repeat layers; top with remaining tortillas. Sprinkle remaining cheese on top.
Bake at 350 for 25 to 30 minutes; let stand 5 to 10 minutes before serving.
