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–+ servings

Chicken Enchilada Lasagna

Author Amber Brady
Yields 6 to 8 Servings

Ingredients

  • ¼ cup lightly packed fresh cilantro leaves
  • 12 oz cream cheese, softened
  • 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
  • 1 medium onion, (about ⅔ cup chopped)
  • 1 tsp oil
  • ¼ tsp salt
  • ⅙ tsp ground black pepper
  • ¼ tsp ground cumin
  • 28 oz can enchilada sauce (I like La Victoria)
  • 12 (6-inch) corn or flour tortillas
  • 3 cups diced or shredded cooked chicken
  • Sour Cream

Instructions

  • Chop cilantro. Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft. Add cilantro & 1½ cups of the Monterey Jack cheese.
  • Chop onion, & saute with 1 tsp of oil. Season onions with salt, pepper, & cumin. Saute for 5 minutes or until translucent. Add to cream cheese mixture & stir with a spoon/spatula.
  • To assemble lasagna: spread ⅔ cup enchilada sauce over the bottom of a 7x11" rectangular baking dish. Put the rest of the enchilada sauce into a bowl. Using tongs, or your fingers, dip tortillas into sauce & arrange over the bottom of the dish, overlapping as necessary.
  • Scoop ⅓ of the cream cheese over tortillas & spread evenly using a spatula. Top with 1 cup of chicken. Repeat layers two times. Top with remaining chicken. Pour remaining enchilada sauce over lasagna & sprinkle with remaining ½ cup of cheese.
  • Bake at 350˚F for 30 minutes or until bubbling. Cut into squares & serve with sour cream, if desired.

Notes