A Spicy Bite: Mexican Chicken Lasagna

Several people have asked for the recipe for the Mexican Chicken "Lasagna" so here it is. This recipe comes from Pampered Chef's Seasons Best for Fall/Winter 2009. If you have never ordered any of PCs Season's Best cookbooks you don't know what you are missing. They are only $1 and have appetizers, main dishes, and desserts that are great! The cookbooks are also a great alternative to a birthday card for someone. Think about it: you usually spend $2+ on a bday card that people read and then probably throw away. Why not send them a little cookbook w/ a birthday wish inside?

1/4 cup lightly packed fresh cilantro leaves
1 8oz package of cream cheese (you can sub fat free)
2 cups shredded Monterey Jack cheese, divided (you can use a mixture of Jack/Colby or Jack/Cheddar if you like)
1 medium onion
1 28 oz can enchilada sauce (I actually used 2 cans of mild and 1 can of green chili enchilada sauce and it was pretty good. You can spice it up to your taste by using medium or hot)
12 corn tortillas
3 cups diced or shredded chicken

Since this is a PC recipe it calls for PC products but of course use what you have.

1. Chop cilantro. Place cream cheese in classic batter bowl (or large microwavable bowl) and micro on high for 30-45 seconds or until the cheese is very soft. Add cilantro and 1 1/2 cups of the cheese. mix well. Chop onion w/ the food chopper (if you don't have one of these you really need one!) and set aside. Spread 2/3 cup of the enchilada sauce over the bottom of the Deep Covered Baker (you can use a deep casserole dish that has a lid and can go in the microwave). Pour remaining sauce into a large bowl and set aside.

2. To assemble lasagna, using tongs, dip four of the tortillas into enchilada sauce in the bowl and arrange over sauce in the baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread over tortillas (it helps if your cheese mixture is still a bit warm). Top w/ 1 cup of the chicken and on third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaiing chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle w/ remaining 1/2 cheese.

3. Microwave, covered, on high 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Serve hot.

It says it serves 8 but those are 8 large servings!! This makes a lot.

Several tips: for the chicken if you have a PC Micro-cooker you can cook your chicken in the microwave for about 8 minutes and then shred with the mix-n-chop (this is one of the best Pampered Chef Products EVER!!!)

Because you can cook your chicken in the microwave and the lasagna is cooked in the microwave this is a very quick meal to prepare. I also offer sour cream on the side.

Enjoy!