The Pampered Chef: Mexican Chicken "Lasagna"

Name: The Pampered Chef: Mexican Chicken "Lasagna"
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz Cream Cheese; 1/4 cup lightly packed fresh cilantro leaves, chopped; 2 cup (8 oz) shredded Monterey Jack cheese, divided; 1 can (28 oz) enchilada sauce; 12 (6-in.) corn tortillas; 3 cup diced or shredded cooked chicken; 2/3 cup chopped onion; 1 Additional chopped fresh cilantro leaves (optional)

Pita587 @cook_2942118

Delish! :ohyeaah

Pita587 @cook_2942118

Delish! :ohyeaah

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Ingredients

8 servings

8 ozCream Cheese
1/4 cuplightly packed fresh cilantro leaves, chopped
2 cup(8 oz) shredded Monterey Jack cheese, divided
1 can(28 oz) enchilada sauce
12(6-in.) corn tortillas
3 cupdiced or shredded cooked chicken
2/3 cupchopped onion
1Additional chopped fresh cilantro leaves (optional)

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Steps

1

Place cream cheese in a medium size 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. Spread 2/3 cup of enchilada sauce over bottom of an 8x8 (2qt) 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 baking dish using tongs, overlapping if necessary. Scoop half of the cream cheese mixture over tortillas, spread evenly. Top with one 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 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.
4

Nutrients per serving: Calories 390, Total Fat 22g, Saturated Fat 10g, Cholesterol 105mg, Carbohydrate 25g, Protein 26g, Sodium 710 mg, Fiber 2g