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Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna, by , is from Mueller/Bilberry Family & Friends Cookbook Project, 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!

Jeanne Mueller


1/4 cup fresh Cilantro Leaves
8 oz pkg Cream Cheese
2 cups Monterey Jack Cheese, shredded
1 medium Onion
28 oz can Enchilada Sauce
12 (6 in) Corn Tortillas
3 cups Chicken, diced or shredded
1 can Black Olives

1) Cook chicken breasts seasoned with Southwest Seasoning in Rockcrok Dutch Oven in microwave for 10 minutes. Chop chicken and set aside.
2) Chop Cilantro. Place cream cheese in Batter Bowl and microwave 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of Monterey Jack cheese. Mix well.
3) Chop onion.
4) Spread 2/3 cup of Enchilada Sauce over bottom of Rockcrok or Deep Covered Baker. Pour remaining sauce into separate bowl. Set aside.
5) Cut tortillas in half. To assemble lasagna, using tongs, dip 8 pieces of tortillas into sauce and arrange over sauce in baker, overlapping as necessary.
6) Scoop 1/2 of the cream cheese mixture over tortillas using small scoop. Spread with small spreader. 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. Add sliced black olives. Pour remaining sauce over lasagna and Monterey Jack cheese.
7) Microwave, covered, on High for 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro.




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