Cheesy Mexican Chicken Lasagna

It was bunco night at the home of my sister’s good friend, Kelly. My sister plays bunco once a month with a group of her friends and every now and then, when someone can’t make it, I stand in as a substitute. It’s a lot of fun and a good way to get out of the house for a while. This was an especially fun night because I won the pot!

Kelly served a Mexican Chicken Lasagna for dinner before the games began. The recipe was one she had taken from a Pampered Chef cookbook. It was so delicious, I got the recipe so I could make it at home for my family. I changed a few things, but otherwise, the recipe is easy and is perfect for feeding a crowd. Just in time for Cinco de Mayo!

CHEESY MEXICAN CHICKEN LASAGNA

• ½ cup lightly packed fresh cilantro leaves, chopped
• 2 boxes (8 oz. each) cream cheese
• 3 cups shredded Monterey Jack cheese
• 1 medium onion, chopped
• 1 large can (28 oz.) enchilada sauce
• 12 (6-inch) corn tortillas
• 2-3 lbs. shredded cooked chicken (I used boneless, skinless chicken thighs)

1. Microwave cream cheese for 30-45 seconds or until very soft.
2. Add cilantro and 2 cups of the Monterey Jack cheese; mix well.
3. Spread 2/3 cup enchilada sauce on the bottom of a 9×13 baking pan.
4. Pour remaining enchilada sauce into a shallow bowl or pie pan.
5. Submerge 4 of the tortillas into the sauce in the pie pan one by one, and arrange them on the bottom of the baking pan, overlapping as needed.
6. Spread 1/3 of the cream cheese mixture over the tortillas. This is hard to do. You may want to just dollop it on and press each dollop down with a spatula.
7. Sprinkle with 1/3 of the chicken and 1/3 of the chopped onions.
8. Repeat layers 2 more times.
9. If you have any enchilada sauce left, drizzle it over the top of the casserole.
10. Top with remaining 1 cup of Monterey Jack cheese.
11. Bake at 350º F for 30 minutes or until cheese is melted and casserole is hot.
12. If desired, you could garnish with additional chopped cilantro leaves before serving.

NOTE:  Shredded rotisserie chicken is great in this recipe.