1 pkg cream cheese
¼ C lightly packed fresh cilantro leaves, chopped
2 C shredded Monterey Jack cheese, divided
1 can (28 oz.) enchilada sauce
12 (6-in.) corn tortillas
3 C diced or shredded cooked chicken
2/3 C chopped onion
Additional chopped fresh cilantro leaves (optional)
- Place cream cheese in Classic Batter Bowl. Microwave on high 30-45 seconds or until very soft. Add cilantro and 1 1/2 c. of cheese; mix well. Spread 2/3 c. enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into large bowl; set aside.
- To assemble, dip four tortillas into enchilada sauce in large bowl and arrange sauce in baker using Saute Tongs, overlapping as necessary. Scoop half of cream cheese mixture over tortillas using Small Scoop; spread evenly. Top with 1 c. chicken and 1/3 of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.
- Microwave, covered, on high for 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.
Hint: This would also be good using the green enchilada sauce.