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Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna is from The Eckhoff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg cream cheese
1/4 cup lightly packed fresh cilantro leaves, chopped
2 cups shredded Monterey Jack cheese, divided
1 can mild green enchilada sauce (28 oz)
12 corn tortillas
3 cups cooked shredded chicken
1/4 small onion chopped
Directions:
Directions:
1. Microwave cream cheese on high 30-45 seconds.
2. Add cilantro and 1 1/2 cups Monterey Jack cheese, & onion, mix well.
Spread 2/3 cup of the enchilada sauce over bottom of 9x13 baking dish.
3. Pour remaining sauce in a medium size bowl. Dip 4 tortillas into the sauce and arrange on the bottom of the baking dish.
4. Scoop 1/2 of the cream chees mixture over the tortillas on top and spread evenly.
5. Top with 1/2 of chicken.
6. Repeat.
7. Pour remaining sauce on top & top off with cheese.
8. Microwave, covered, on high 12-15 minutes or until center I;s hot. Let stand 10 minutes.
9. Serve with Spanish rice, sour cream, salsa, & extra cilantro.
Number Of Servings:
Number Of Servings:
8

 

 

 

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