Mexican Chicken Lasagna ~ one of my favorites! 1/4 cup lightly packed fresh cilantro leaves
1 pkg 8oz cream cheese
2 cup shredded Monterey Jack Cheese (in my case, whatevers in the fridge!)
1 medium onion, chopped
1 can 28oz red enchilada sauce
4-5 flour tortillas or, 12 corn tortillas
3 cups shredded cooked chicken
Additional chopped fresh cilantro (optional)
Soften cream cheese in microwave until very soft. Add chopped cilantro and 1 1/2 cups cheese. Mix together. Spread enough enchilada sauce over bottom of 9x9 pan to cover. Layer the following: 2 tortillas, enough enchilada sauce to cover tortillas, half of the cream cheese mixture, chicken and half of chopped onion. Repeat layers. Top with remaining cheese, cilantro and remaining enchilada sauce.
Bake, covered, at 350 degrees for 35-40 minutes
Note: to keep this from being too spicy I cook my chicken in broth in a crockpot. To spice it up, you can cook your chicken in salsa or a southwest seasoning.