|
|
Instructions |
|
|
|
Cook chicken thoroughly on grill pan. Chop and set aside.
|
|
|
|
Place cream cheese in batter bowl. Microwave on high 30 to 45
seconds or until very soft. Add cilantro and 1 1/2 cups of Monterey
Jack Cheese. Mix well. Spread 2/3 cup of enchilada sauce over
bottom of deep covered baker. Pour remaining enchilada sauce into
large bowl. Set aside.
|
|
|
|
To assemble lasagna, dip four tortillas into enchilada sauce
arrange in baker overlapping as necessary. Scoop half of the
cream cheese mixture over tortillas using small scoop. Spread
evenly. Top with 1 cup of chicken and one-third of the onion.
Repeat layers one time. Dip remaining four tortillas into sauce
and arrange over 2nd layer. Top with remaining chicken and onion.
Pour remaining enchilada sauce over lasagna and sprinkle with
remaining 1/2 cup of Monterey Jack cheese.
|
|
|
|
Microwave, covered on high 12 to 15 minutes or until center is hot.
Let stand 10 minutes. Sprinkle with additional chopped cilantro if
desired.
|
|
|
| Serving
Suggestions |
|
|
390 calories per serving
|
|
|
Originally Submitted
6/15/2010
|
