Mexican Chicken Lasagna

Name: Mexican Chicken Lasagna Recipe
Yield: 8
Ingredients: 1/4 cup lightly packed fresh cilantro leaves; 1 pkg low fat cream cheese; 2 cups (8oz) shredded Mont. Jack cheese; 1 med onion chopped (about 2/3 cup); 1 can (28 oz) enchillada sauce; 12 (6) corn tortillas; 3 cups (2-3) diced or shredded cooked chicken; Additional chopped fresh cilantro leaves; Reduced-fat Sour cream if desired to top with

Number of Servings: 8

Ingredients

1/4 cup lightly packed fresh cilantro leaves1 pkg low fat cream cheese2 cups (8oz) shredded Mont. Jack cheese1 med onion chopped (about 2/3 cup)1 can (28 oz) enchillada sauce12 (6") corn tortillas3 cups (2-3) diced or shredded cooked chickenAdditional chopped fresh cilantro leavesReduced-fat Sour cream if desired to top with

Directions

(1.) Chop cilantro. Place cream cheese in microwave safe bowl and heat on high for 30-45 seconds or until very soft. Add cilanto and 1.5 cups of the cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the enchillada sauce over bottom of baking dish (Pampered Chef uses the Deep Covered Baker). Pour remaining enchillada sauce into shallow bowl. (2.) To assemble lasagna, dip 4 corn tortillas into enchillada sauce and arrange over sauce in baking dish overlapping as ncessary. Scoop half of the cream cheese mixture over tortillas and top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup Mont Jack cheese. (3.) Microwave, covered, on high for 12-15 minutes or utnil center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into 1 cup squares for 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MDSHEPARD.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving