Monday Menu – Layered Mexican Lasagna

Ed Note:  This recipe was adapted by my sister who got it from a Pampered Chef Consultant/friend.  She serves it to company with a big green salad, guacamole, and extra tortilla chips.  It’s delicious.  I would like to hear from my Real Food Friends on how to make this “healthier”.

1/4  cup lightly packed fresh cilantro leaves
1  pkg – 8 oz cream cheese, softened
2  cups  shredded Monterey Jack cheese, divided
1  medium onion, chopped
1  can (28 oz.) enchilada sauce
(I like the green sauce)
12  (6-in.) corn tortillas
3  cup diced or shredded cooked chicken
Garnish with additional chopped fresh cilantro leaves, optional

1.  Chop cilantro with French Knife. Place cream cheese in mixing bowl. (Microwave on high briefly if cream cheese isn’t softened.) Add cilantro and 1  1/2 cups of the Monterey Jack cheese; mix well. Chop onion,  set aside. Spread 2/3 cup of the enchilada sauce over bottom of 2 quart baking dish, or one that is approximately 7 X 11. Pour remaining enchilada sauce into large mixing bowl; set aside.

2.  To assemble lasagna, using  fingers or tongs, dip four of the corn tortillas into enchilada sauce in mixing bowl and arrange over sauce in casserole dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using a small scoop or spoon and 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  Monterey Jack cheese.

3.  Bake at 350 degrees for about 30 minutes or until hot and bubbly. Let stand 10 minutes. Garnish with additional chopped cilantro.

Yield: 8 servings

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