The Pampered Chef: Mexican Chicken "Lasagna"
The Pampered Chef: Mexican Chicken "Lasagna"

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, the pampered chef: mexican chicken "lasagna". One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

The Pampered Chef: Mexican Chicken "Lasagna" is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. The Pampered Chef: Mexican Chicken "Lasagna" is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Get Cream Cheese
  2. Get lightly packed fresh cilantro leaves, chopped
  3. Get (8 oz) shredded Monterey Jack cheese, divided
  4. Make ready (28 oz) enchilada sauce
  5. Get (6-in.) corn tortillas
  6. Take diced or shredded cooked chicken
  7. Take chopped onion
  8. Get Additional chopped fresh cilantro leaves (optional)
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

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