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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna is from Momma Bear's 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:  
1/4 cup lightly packed cilantro leaves
8 ounces light cream cheese
8 ounces Monterey Jack cheese
1/2 medium onion, diced
28 ounces green enchilada sauce
12 thin corn tortillas
3 cups cooked chicken breast, diced
Directions:
Directions:
Chop cilantro. Place cream cheese in large bowl and microwave on HIGH 30-45 seconds. Add cilantro and 1 1/2 cups Monterey Jack cheese; mix well. Spread 2/3 cup enchilada sauce over bottom of Pampered Chef Deep Dish Baker. Pour remaining enchilada sauce into another large bowl; set aside.
To assemble lasagna, dip four of the tortillas into enchilada sauce and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread as evenly as possible. Top with 1 cup of chicken and 1/3 of the diced 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 cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro, if desired. Cut into squares; serve.
Number Of Servings:
Number Of Servings:
9

 

 

 

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