Mexican Chicken Lasagna

Thought I should take a moment and make a quick post as I have been slacking with the updates. I wanted to share a recipe that I made and LOVED. It is actually a recipe I found from Pampered Chef but I made a few changes. It is so easy, yummy and fast to make even for a weeknight dinner. Try it!

1/2 cup lightly packed, fresh cilantro leaves
2 pkgs (8 oz each) cream cheese
4 cups shredded Monterey Jack cheese, Co-Jack or whatever cheese you like
1 large onion, chopped
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
1 rotisserie chicken (deboned & shredded)

Place cream cheese in microwave for 30-45 seconds or until very soft. Chop cilantro leaves and add to cream cheese. Add 3 cups of the shredded cheese and mix well. Chop onion; set aside. Spread enchilado sauce over bottom of 13"x9" pan. Pour remaining enchilada sauce in mixing bowl; set aside.

To assemble lasagna, dip four tortillas (or enough to cover bottom of pan) in the enchilada sauce and place on bottom of pan, overlapping as necessary. Scoop half of the cream cheese mixture over the tortillas (small ice cream scoop works well) and spread. Top with 1/3 of chicken and one-third of the chopped onions. Repeat layer one time. Dip remaining four tortillas into sauce and arrange over second layrer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.

Bake at 350 degrees for 20-25 minutes or until bubbly. Enjoy!