Tango's Santa Fe Lasagna

Tomatillo Sauce (recipe follows)
12 slices pepper jack cheese or 1 pound shredded pepper jack cheese
1 pound shredded Chihuahua cheese (similar to Muenster)
1 pound Monterey jack cheese
8 (6-inch) corn tortillas
4 (6 ounce) boneless skinless chicken breasts
Mesquite seasoning
Vegetable oil
Sliced red pepper or roasted red pepper for garnish
4 sprigs fresh cilantro, for garnish

Prepare tomatillo sauce.

Cut chicken into strips and season with mesquite seasoning. Sauté in oil until tender. Let cool slightly.

To assemble: Use individual plates that are heat resistant. Put 1 corn tortilla on each plate and lay two slices of pepper jack cheese on each tortilla. Add chicken on top and then shredded Chihuahua cheese. Then add a ladle or 3 ounces of tomatillo sauce on top. Put second corn tortilla on top.

Add 1 slice of pepper jack on that and finish with Monterey jack cheese. Top off with generous amount of tomatillo sauce.

Bake at 350 degrees F for 15 minutes.

Serve with cornbread and garnish with slice of red pepper or roasted red pepper and some cilantro sprigs.

Tomatillo Sauce:
2 pounds peeled tomatillos (can use canned)
1 bunch chopped cilantro
1 tablespoons chopped garlic
Juice of 2 limes, or to taste
1 jalapeno pepper, minced
Salt

Cook tomatillos in pot of boiling water for 10 minutes. Drain off water.

Puree tomatillos and add remaining ingredients.

Yield: 4 servings.