Mexican Chicken Lasagna

from Pampered Chef

Mexican Chicken Lasagna



1/4 cup fresh cilantro leaves, lightly packed

1 (8 ounce) packages cream cheese  (I used half a block of fat free cream cheese and 4 oz of fat free sour cream instead)

2 cups monterey jack cheese, shredded, divided (or cheddar)

1 medium onion (about 2/3 cup chopped) optional

1 (28 ounce) cans enchilada sauce (You can also add 1/2 cup of water to a jar of salsa)

12 (6 inch) corn tortillas (cut each in half)

3 cups cooked chicken (diced or shredded)

fresh cilantro leaves, chopped


Chop cilantro. Place cream cheese in a bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker (or a casserole dish). Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as 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 one 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 ½ cup Monterey Jack cheese. Microwave, covered, on HIGH 12-15 minutes or until center is hot. ( Or in a casserole dish bake at 350 for 10 -15 or so.) Let stand 10 minutes. Sprinkle with additional chopped cilantro.
 
I suggest having extra salsa to eat with it!