To make prep easy for this lasagna, I put my chicken breasts in the Crock Pot the night before, seasoned with salt, pepper and a little smoked paprika and cooked on low for 8 hours... shredding the meat at the end. You can also purchase a Rotisserie Chicken and shred the meat to make this a quicker meal. Into the cooked, shredded chicken, stir in the 1 cup of sour cream, 1 teaspoon of smoked paprika and 1/2 teaspoon of salt. Set aside until ready to assemble.

Preheat the oven to 375 degrees.

Place the halved tomatillos in a large sauce pan and fill with water until tomatillos are completely submerged. Bring to boil, then reduce heat to simmer and simmer for 8-10 minutes until tomatillos are completely tender. Remove from heat, drain water, and place cooked tomatillos in bowl of food processor.

While tomatillos are cooking, heat olive oil in stock pot over medium heat. Add zucchini and onion and cook, stirring occasionally, until the vegetables are soft, about 8-10 minutes. Remove from heat and add zucchini and onion to the food processor.

Add the green chilies, juice of one lime and 1 teaspoon of salt to the food processor and pulse to make a smooth salsa.

Trim each of 8 tortillas to roughly flat, lasagna noodle size. Spray each lightly with cooking spray (both sides). Heat a non-stick skillet over medium-high heat and toast each tortilla "noodle" lightly on both sides.

Spray a 9x13 pan with cooking spray. Spread about 1/2 cup of salsa over bottom of pan. Place 2 tortillas on top. Top the tortillas with 1/3 of the cooked chicken, 1/3 of the remaining salsa, and 1/3 of the cheese. Top the layer of cheese with 3 tortillas and repeat with 1/3 of chicken, 1/3 of salsa and 1/3 of cheese. Top with final 3 tortillas and top with 1/3 of chicken and 1/3 of salsa. Cover lasagna with foil and bake for 40 minutes.

Remove the foil, top the lasagna with the remaining 1/3 of cheese and set the broiler to high. Broil the lasagna for about 5 minutes until top is browning and bubbly.

Allow to cool for 5-10 minutes before slicing. Serve topped with sour cream.