Mexican Chicken Lasagna

In keeping with my commitment to "cook" one meal per week, I squeezed in last week's meal Sunday night. 

A few weeks ago I went to a friend's Pampered Chef party.  Now, as we all know...I am NOT a cook.  At all.  But, I'm trying to learn....so I purchased a few things.  The sales lady made a dish of this Mexican Chicken Lasagna for all of us to try, and I seriously gobbled up bunches of it and proclaimed that I just had to make it myself!  Well, off I went without even getting the recipe.  Apparently one is supposed to purchase these recipes in a cook book of sorts from Pampered Chef.  Oops. 

Never fear though, MK bought the little cook book that had the recipe in it and I "borrowed" it from her :)  Thanks MK!

The recipe is ridiculously easy, and I really didn't expect it to be nearly as good as the PC woman's.  I was pleasantly surprised. 

(the next time i definitely need to make it in a larger dish!)

(the longer you let it sit, the more firm it gets.  after another 5 minutes it actually sliced like "real" lasagna.  BUT...we were starved, so we couldn't wait!)

(i tried to get a picture from the side to show the layers, but you can't really tell...)

Since I'm super nice, and all about sharing, I'm going to pass this recipe along to you!  Isn't this just your lucky day :)   So, gather round and I'll tell you what to do to make this tasty dish. 

Mexican Chicken Lasagna

1/4 cup fresh cilantro

1 8oz package cream cheese (I used fat free)

2 cups shredded Monterey Jack cheese (I used "mexican style")

1 medium onion (I omitted the onion b/c I don't like them)

1 28 oz can of enchilada sauce (I bought 3 10 oz cans of red sauce.  However, MK says that when she makes it she wants to try the green sauce to spice it up a bit.  I think I might try that next as well!! Also, PC says you can substitue 1 22oz bottle of medium salsa &1/2 cup of water in place of the enchilada sauce.)

12 6-inch corn tortillas

3 cups diced or shredded cooked chicken (I totally went lazy bones here and bought canned chicken.  I was a little worried that my laziness would compromise the taste of the dish.  However, it was just as tasty!)

Chop up cilantro.  Place cream cheese in a medium sized microwaveable bowl, and microwave on high for 30 - 45 seconds (until very soft).  Add cilantro and 1-1/2 cups of Monterey Jack cheese.  Mix well.  Chop onion and set aside.  Spread 2/3 cup of the enchilada sauce over the bottom of the baking dish.  Pour remaining enchilada sauce into a medium sized mixing bowl.  Set aside.

To assemble lasagna, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baking dish.  Overlap as necessary.  Scoop half of the cream cheese mixture over tortillas (I did this with a spoon, and then used a spatula to even it out).  Top with 1 cup of the chicken and 1/3 of the onion.  Repeat layers one time.  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 of Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot.  Let stand 10 minutes.  Sprinkle with additional chopped cilantro.  Cut into squares.

Makes 8 servings. 

I'm having leftovers for lunch today.  Yummy!

T