Mexican Chicken Lasagna

Pampered Chef Recipe

Ingredients

1/4 cup lightly packed fresh cilantro leaves (I usually leave this out)

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 corn tortillas

3 cups diced or shredded cooked chicken

1. Chop cilantro and set aside. Microwave your cream cheese on high 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups  of shredded cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the  enchilada sauce over bottom of your dish. Pour remaining enchilada sauce into mixing bowl and set aside.

2. To assemble lasagna, dip for tortillas into enchilada sauce in mixing bowl and arrange over sauce in dish, overlapping is necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers on time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup cheese.

3. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes.

I have yet to try this recipe in the oven. If you don’t an appropriate dish for the microwave then I would suggest using your oven and covering your dish with tinfoil (DO NOT use tinfoil in the microwave!) Where all of your meat is cooked you mainly need to bake it until heated through. 425 degrees for 30 minutes should work. Take a look at it around 30 minutes and gauge it from there. I will try it in the oven next time I make it to double check.