This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish.
Ingredients
¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one)
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do)
Additional chopped fresh cilantro leaves (optional)
1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada
sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside.
2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using a small scoop or spoon; spread over tortillas as best you can. Top with 1 cup of the chicken and one-third
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 ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares and serve.
Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.
Ingredients
¼ cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one)
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do)
Additional chopped fresh cilantro leaves (optional)
1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada
sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside.
2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using a small scoop or spoon; spread over tortillas as best you can. Top with 1 cup of the chicken and one-third
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 ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares and serve.
Yield: 8 servings
Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g
Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.
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