Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, the pampered chef: mexican chicken "lasagna". It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

The Pampered Chef: Mexican Chicken "Lasagna" is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. The Pampered Chef: Mexican Chicken "Lasagna" is something which I’ve loved my entire life.

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

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

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