Ingredients
1/4 cup fresh cilantro, lightly packed
1 (8 ounce) package cream cheese
1 small can chilles (diced) Medium or Mild
2 cups Monterey Jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce
12 (6 inch) corn tortillas
3 cups chicken (diced or shredded) (Saute with onions and set aside).
Preparation
Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups Monterey Jack cheese. Mix well. Add diced chilles to cheese mixture. Spread 2/3 cup Enchilada Sauce over bottom of the Pampered Chef Deep Covered Baker - about 5 x 8 inches). To assemble lasagna, dip four corn tortillas into enchilada sauce (in mixing bowl) and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1/2 of the chicken. Repeat layers one time. Dip remaining four corn tortillas into sauce and arrange over top of the layers. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.
