Michele’s Chicken Enchilada Lasagna

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1 Tablespoon Butter

1 Tablespoon Olive Oil

1 Large Sweet Onion – Diced ½” pieces

1 Large Green Bell Pepper – Diced ½” pieces

1 Large Red Bell Pepper – Diced ½” pieces

2 Teaspoon Cumin Powder, Divided

2 Tablespoon Chili Powder, Divided

4 Teaspoons Paprika, Divided

½ Teaspoon Cayenne Pepper, Divided (or to taste if you like it hotter)

2 Teaspoons dried Epazote, Divided (can substitute dried oregano)

2 Cloves Garlic – Minced & Divided

2 Teaspoons Kosher Salt

4 Boneless skinless chicken breasts, diced into ½” to ¾ ” pieces

(approx. 1 ½ to 2 lbs. chicken)

4 Ounces Extra Sharp Cheddar Cheese – Shredded

4 Ounces Jalapeno Jack Cheese – Shredded

10 to 12 Corn Tortillas (6” diameter)

3 to 4 Tablespoons Flour

2 Cups Half & Half (can substitute whole milk)

2 Cups Chicken Stock (homemade is always best, but can substitute store brand)

1 Cup fresh Pico de Gallo* (or your favorite jar salsa)

Chopped Green Onions (optional)

* Recipe below for Pico de Gallo

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