Mexican Chicken Lasagna
Source of Recipe
Pampered Chef
Recipe Introduction
I went to a Pampered Chef party where they served Mexican Chicken Lasagna as the recipe for the night. I thought it was were great! A nice twist to a basic enchilada recipe. The original is made in the microwave using one of their special microwavable dishes. I baked mine in the oven using a standard 11x7 baking dish. This is a very rich and cheesy recipe, which I love.
List of Ingredients
1/4 cups lightly packed fresh cilantro leaves
1 (8 oz.) pkg. cream cheese
2 cups shredded Monterey Jack cheese, divided
1 medium onion, chopped
1 (28 oz.) can enchilada sauce **
12 (6 inch) corn tortillas (I use flour tortillas)
3 cups diced or shredded cooked chicken
Recipe
Chop the cilantro. Place the cream cheese in a microwave safe bowl and microwave on HIGH for 30-45 seconds or until very soft. Add cilantro and 1-1/2 cups cheese; mix well.
Spread 2/3 cup of the enchilada sauce over the bottom of a 11x7 baking dish. Pour remaining sauce into a mixing bowl. (I use a pie plate, it makes it easier.) Using tongs, dip 4 tortillas into the enchilada sauce in the mixing bowl, arrange the tortillas over the sauce in the baking dish, overlapping as needed. Spread half of the cream cheese mixture over the tortillas to cover. Top with 1 cup of the chicken and 1/3 of the onion. Repeat layers one more time. Then dip remaining 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.
Bake at 375° degrees for 35 minutes, using a glass 11x7 pan.
**NOTE: You can substitute 1 (22 oz.) bottle of medium salsa combined with 1/2 cup water for the enchilada sauce. I have done this and it good.
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