Wednesday, March 24, 2010

MEXICAN LASAGNA



¼ cup lightly packed fresh
cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

1. Chop cilantro. Place cream cheese in Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker casserole dish. Pour remaining enchilada sauce into a Bowl; set aside.

2. To assemble lasagna, dip four 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; spread. Top with 1 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 ½ 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. Cut into squares; serve.

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