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Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Story
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C fresh Cilantro, chopped
8 oz Cream Cheese, softened
2 C shredded Monterey Jack Cheese
1 med Onion, chopped
28 oz Enchilada Sauce
12 (6 in) Corn Tortillas
3 C shredded cooked Chicken

Directions:
Directions:
Mix the cilantro, cream cheese and 1 1/2 cups Monterey jack cheese together. Pour 2/3 cups of the enchilada sauce into a casserole dish (preferably the Deep Dish Baker). Pour remaining enchilada sauce into a bowl. Dip 4 of the tortillas in the enchilada sauce in the bowl and arrange over the sauce in the dish. Overlapping as necessary. Spread half of the cream cheese mixture over the tortillas in the dish. Top with 1 cup chicken and 1/3 of the onion. Repeat layer one more time. Dunk remaining tortillas in sauce and place on top of lasagna. Top with remaining chicken and then remaining onion. Pour remaining sauce over the top. Sprinkle remaining cheese over the top. Cover and microwave on high for 12 to 15 minutes. Let stand for 10 minutes.

 

 

 

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