Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.
Canned tomatillos can be ordered on Amazon and are available in grocery stores and are a huge time saver in making warm or cold green salsa or tomatillo sauce.