Mexican Chicken Lasagna

Ingredients:
- 8 oz cream cheese
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 2 cups shredded Monterrey Jack cheese, divided
- 1 can (28 oz) enchilada sauce
- 12 (6-in) corn tortillas
- 3 cups diced or shredded cooled chicken
- 1 medium onion, chopped (about 2/3 cup)
- Chopped fresh cilantro leaves

Preparation:
Microwave the cream cheese on high 30-45 seconds, or until very soft. Add cilantro and 1 1/2 cups of the Monterrey Jack cheese, mix well.
Spread 2/3 cup of the enchilada sauce over bottom of deep covered baker. Pour remaining enchilada sauce into bowl; set aside.

To assemble, dip four of the tortillas into enchilada sauce and arrange over sauce, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread evenly. Top with 1 cup of the chicken and one third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterrey Jack cheese.

Microwave, covered on high 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.

This is one of my favorites Pampered Chef recipes!