- 8
Ingredients
- 1 pkg. 250 gram cream cheese
- 1/4 cup lightly packed fresh cilantro leaves,chopped
- 1 8 oz(250 gram)shredded montery jack cheese, divided
- 1 bottle(650 gm)medium salsa
- 1/2 cup water
- 12 (6 inch(15 cm)corn tortillas
- 3 cups(750 ml)diced or shredded cooked chicken
- 2/3 cup(150 ml)chopped onion
- Additional chopped fresh cilantro leaves (optional)
- (This recipe can also be baked in the oven at 350 F for 20 to 25 minutes.)
Preparation
Step 1
Directions:
1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion set aside. Spread 2/3 cup of the salsa over bottom of Deep Covered Baker. Pour remaining salsa into Mixing Bowl; set aside.
2. To assemble lasagna, using Tongs, dip four tortillas into salsa in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas spread using Small Spreader. 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 salsa over lasagna and sprinkle with(remaining 1/2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Spatula.
Additional chopped fresh cilantro leaves (optional)