Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, the pampered chef: mexican chicken "lasagna". It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

The Pampered Chef: Mexican Chicken "Lasagna" is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. The Pampered Chef: Mexican Chicken "Lasagna" is something that I have loved my whole life. They’re fine and they look fantastic.

To assemble lasagna, using Sauté Tongs, dip four of the 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 using Small Scoop; spread using Small Spreader. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary.

To begin with this particular recipe, we have to prepare a few ingredients. You can have the pampered chef: mexican chicken "lasagna" using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make The Pampered Chef: Mexican Chicken "Lasagna":

1. Take 8 oz Cream Cheese
2. Take 1/4 cup lightly packed fresh cilantro leaves, chopped
3. Get 2 cup (8 oz) shredded Monterey Jack cheese, divided
4. Get 1 can (28 oz) enchilada sauce
5. Prepare 12 (6-in.) corn tortillas
6. Get 3 cup diced or shredded cooked chicken
7. Take 2/3 cup chopped onion
8. Prepare 1 Additional chopped fresh cilantro leaves (optional)

Don't go too far—we'll be right back! Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. A fun twist on lasagna that starts with enchilada sauce and corn tortillas to create a quick microwave casserole.

Instructions to make The Pampered Chef: Mexican Chicken "Lasagna":

1. Place cream cheese in a medium size bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of an 8x8 (2qt) baking dish. Pour remaining enchilada sauce into large bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in large bowl and arrange over sauce in baking dish using tongs, overlapping if necessary. Scoop half of the cream cheese mixture over tortillas, spread evenly. Top with one cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four 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 Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.
4. Nutrients per serving: Calories 390, Total Fat 22g, Saturated Fat 10g, Cholesterol 105mg, Carbohydrate 25g, Protein 26g, Sodium 710 mg, Fiber 2g

Cook's Tips: This recipe can be assembled up to one night in advance. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. Gluten Free Mexican Chicken Lasagna with Tortillas; Mexican Chicken Lasagna; Easy Mexican Chicken Casserole.

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