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, ...