Chicken Enchilada Lasagna

I got this recipe from The Pampered Chef's Spring/Summer 2009 Season's Best Recipe Collection.  I guess it has been that long since I have had a Pampered Chef Party, maybe I should have one again soon?  Anyway, we've made this several times & really like it.  I love that it's cool from the cream cheese, yet has a little kick from the enchilada sauce.  It's pretty quick to put together & it's very filling.  You can use flour or corn tortillas too, we've had it both ways & it's great either way, so if you are not a corn tortilla kind of person (like I am, most of the time) then you can still make this with the flour tortillas.  Also, if you use 3 cups of chicken your layers will be more noticeable than my pictures suggest.  Our kids don't like a lot of meat, so we used probably just over 1 cup.  Enjoy!

Chicken Enchilada Lasagna

Recipe altered from Pampered Chef by: Amber (Dessert Now, Dinner Later!)

• 1/4 cup lightly packed fresh cilantro leaves
• 12oz cream cheese (1 1/2 bars/pkgs/sticks, & I use Neufchatel)
• 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
• 1 medium onion (about 2/3 cup chopped)
• 1 tsp oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp cumin
• 1 (28oz) can enchilada sauce (I like La Victoria)
• 12+ (6-inch) corn or flour tortillas
• 3 cups diced or shredded cooked chicken 
• Sour Cream

1. Chop cilantro.  Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft.  Add cilantro & 1 1/2 cups of the Monterey Jack cheese.
2. 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.
3. To assemble lasagna: spread 2/3 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.  
4. Scoop 1/3 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 1/2 cup of cheese.
5. Bake at 350*F for 30 minutes or until bubbling.  Cut into squares & serve with sour cream, if desired.

I got this recipe from The Pampered Chef's Spring/Summer 2009 Season's Best Recipe Collection.  I guess it has been that long since I have had a Pampered Chef Party, maybe I should have one again soon?  Anyway, we've made this several times & really like it.  I love that it's cool from the cream cheese, yet has a little kick from the enchilada sauce.  It's pretty quick to put together & it's very filling.  You can use flour or corn tortillas too, we've had it both ways & it's great either way, so if you are not a corn tortilla kind of person (like I am, most of the time) then you can still make this with the flour tortillas.  Also, if you use 3 cups of chicken your layers will be more noticeable than my pictures suggest.  Our kids don't like a lot of meat, so we used probably just over 1 cup.  Enjoy!

Chicken Enchilada Lasagna

Recipe altered from Pampered Chef by: Amber (Dessert Now, Dinner Later!)

• 1/4 cup lightly packed fresh cilantro leaves
• 12oz cream cheese (1 1/2 bars/pkgs/sticks, & I use Neufchatel)
• 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
• 1 medium onion (about 2/3 cup chopped)
• 1 tsp oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp cumin
• 1 (28oz) can enchilada sauce (I like La Victoria)
• 12+ (6-inch) corn or flour tortillas
• 3 cups diced or shredded cooked chicken 
• Sour Cream

1. Chop cilantro.  Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft.  Add cilantro & 1 1/2 cups of the Monterey Jack cheese.
2. 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.
3. To assemble lasagna: spread 2/3 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.  
4. Scoop 1/3 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 1/2 cup of cheese.
5. Bake at 350*F for 30 minutes or until bubbling.  Cut into squares & serve with sour cream, if desired.