Mexican Chicken "lasagna"
Ingredients: block of cream cheese, fresh cilantro, monterey jack cheese, 1 large can of enchilada sauce (28 oz), 16 corn tortilla, 3 cups diced cooked chicken, 2/3 cup onion
I baked 4 small boneless skinless chicken breasts and once they were cooled I diced them
1 block softened cream cheese, add cilantro (to taste) and 1 1/2 cups of cheese, mix well.
Pour some of the enchilada sauce into bottom of baking dish, pour remaining sauce into large bowl. 
To assemble lasagna, dip tortillas into enchilada sauce and arrange in baking dish, overlapping as necessary.
Scoop 1/3rd of cream cheese mixture over the tortillas
top with 1 cup of chicken & 1/3rd of the onions. Repeat layers one at a time, should have enough to make 3 layers.
Top with more cheese! Put into 350 degree oven for @ 15-20 mins until the cheese is melted & bubbling and the center is heated through.
I served with re fried bean dip, tortilla chips & homemade salsa! It was a hit.
Papa asked if this was going to be on the blog...so I made sure to take a picture of his plate!I got this recipe from Pampered Chef consultant Pam Easter, if you need anything you can reach her HERE.
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