Cheesy Mexican Chicken Lasagna

Mexican Chicken Lasagna | Pinky's PantryIt 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 cook booklet. It was delicious so I decided to make it at home for my family, though I did change up a few things. The recipe is easy and feeds a crowd. Just in time for Cinco de Mayo!
Mexican Chicken Lasagna | Pinky's Pantry

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. Dip 4 of the tortillas in the enchilada sauce and arrange in 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, sprinkle 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:  Instead of baking, you could cover and microwave the casserole on high for 12-15 minutes or until center is hot

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