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)
- Microwave cream cheese for 30-45 seconds or until very soft.
- Add cilantro and 2 cups of the Monterey Jack cheese; mix well.
- Spread 2/3 cup enchilada sauce on the bottom of a 9×13 baking pan.
- Pour remaining enchilada sauce into a shallow bowl or pie pan.
- 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.
- 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.
- Sprinkle with 1/3 of the chicken and 1/3 of the chopped onions.
- Repeat layers 2 more times.
- If you have any enchilada sauce left, drizzle it over the top of the casserole.
- Top with remaining 1 cup of Monterey Jack cheese.
- Bake at 350º F for 30 minutes or until cheese is melted and casserole is hot.
- If desired, you could garnish with additional chopped cilantro leaves before serving.
NOTE: Shredded rotisserie chicken is great in this recipe.