Mexican Chicken Lasagna
This is a Pampered Chef recipe that I received via email. "A fun twist on lasagna that starts with enchilada sauce and corn tortillas to create a quick microwave casserole." Cook’s Tips: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g ©The Pampered Chef, Ltd. 2008 - This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.
- Ready In:
- 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)
- 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.
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This recipe is very popular in our house. I always add lots of extra sauteed veggies depending on what I have in the house to sneak some extra veggies into my kids. some include: carrots, beans, peppers, spinach, and corn. I usually make it when we have left over grilled chicken which adds a little extra charred flavor which we like. I bake it in the oven, instead of microwaving. Great to do in advance and cook when we get home from work and school. We like to serve it with some avocado and pickled jalapenos for the grown ups.Reply
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.1Reply