Mexican Chicken Lasagna

By ginasheppard

Ingredients

• 1 pkg (8 oz.) cream cheese
• 1/4 C. lightly packed fresh cilantro leaves, chopped
• 2 C. (8 oz.) shredded Monterey Jack cheese, divided
• 1 can (28 oz.) enchilada sauce
• 12 (6-in.) corn tortillas
• 3 C. diced or shredded cooked chicken
• 2/3 C. chopped onion
• Additional chopped fresh cilantro leaves (optional)

Details

Servings 8

Preparation

Step 1

1) Place cream cheese in bowl. Microwave on high 30-45 seconds or until very soft. Add cilantro and 1 1/2 C. of the Monterey Jack cheese; mix well. Spread 2/3 C. of the enchilada sauce over bottom of deep baking dish. Pour remaining enchilada sauce into large bowl; set aside.

2) To assemble lasagna, dip four tortillas into enchilada sauce in large bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread evenly. Top with 1 C. of the chicken and one-third of the onion. Repeat layers one time. Dip remainin four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasanga and sprinkle with remianing 1/2 C. Monterey Jack cheese.

3) Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes before serving. Sprinkle with additional chopped cilantro, if desired.