Gluten Free Mexican Lasagna recipe

This recipe is can be made more Paleo friendly by skipping a layer of tortilla and going light on the cheese.  I did this since Rob is not eating any grains at all right now.  He was able to "scoop" from the top and leave the tortilla behind.

Ingredients

1 sweet onion

1 large green pepper (or 1 red or both!)

1 - 1 1/2 pound of chicken

rice flour tortillas (I get mine at Trader joes)

16 oz  tomato sauce

2 tsp rice vinegar (did you know regular white vinegar may not be gluten free?)

bag of shredded cheddar cheese

2 tsp of sweetened lime juice

chili powder

cumin

salt and pepper

olive oil

Directions

Preheat oven to 350

Dice onion and green pepper in olive oil until softened. Cut chicken into cubes and add to the onion mixture.  Add salt and pepper to taste.  When chicken is browned, add tomato sauce and remaining ingredients except cheese and tortilla.  You may want to increase cumin, chili powder and vinegar to taste.  Simmer for a few minutes

in a large casserole dish, cover the bottom with a couple of tortillas.  Spoon out chicken mixture to cover and add half the shredded cheese.  Add a second layer of tortilla, chicken mixture and cheese.  PLace in the oven for 20 minutes or so to "meld" the flavors. 

Note: one more option is to add a layer of refried beans.  However, please note, legumes are NOT paleo.  But for my gluten free friends out there, it's another layer of flavor and texture.