Mexican Chicken Lasagna
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 lasagna
- Serves:
- 8
ingredients
- 1⁄4 cup fresh cilantro leaves, lightly packed
- 1 (8 ounce) package cream cheese
- 2 cups monterey jack cheese, shredded, divided
- 1 medium onion (about 2/3 cup chopped)
- 1 (28 ounce) can enchilada sauce
- 12 (6 inch) corn tortillas
- 3 cups cooked chicken (diced or shredded)
- fresh cilantro leaves, chopped (optional)
directions
- Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
- To assemble lasagna, using Sauté Tongs, 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 using Small Scoop; spread using Small Spreader. 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.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've been making this recipe for a few years now. First, I always cook the onions just a bit, so they are not so "crunchy". Second, i add a can of drained black beans into the layers, as this adds a nice texture, color and more protien. <br/><br/>I have also made another version, I call Verde Chicken Lasagna, changing it up to use GREEN enchilada sauce, a cup of frozen corn, and 1 cup of chopped frozen spinach, plus 1/2 tsp Cumin. I make everything else as usual, but switch out the red sauce, for the green. We actually prefer the Verde version, but I am making BOTH for Bunco this week! <br/><br/>Oh, and we also LOVE this recipe as leftovers! We think it's even better the next day!
-
I hosted a PC party and my consultant recommended this recipe. It was a big hit! No leftovers :-) As soon as I received my deep covered baker I made it again. The second time I chopped the onions finer, added sliced olives, used fully cooked fajita flavored chicken strips (cubed) and used Quesadilla cheese mixed with finely shredded Colby jack. Delicious! I put it all together in the morning, covered it and put it in the fridge so I could just pop it in the microwave when I got home in the evening. I did let the baker sit out for about 15 minutes before microwaving it. Love the PC deep covered baker and this recipe.
see 7 more reviews
Tweaks
-
I just hosted a PC party and this was the featured recipe. My consultant recommended we use flour tortillas instead of corn, but otherwise we made it as written. It was a big hit. Three of my friends told me they had made it for their families within a week of the party - must have been good! One caution, the onions were still a little under-done for my preference, so check it before serving. One of my friends said she just cooked it a little longer and it was perfect. ***UPDATE: I made this again using Recipe #109685 instead of canned enchilada sauce, and it was superb!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey