I first found this recipe in The Pampered Chef’s Spring/Summer 2009 Season’s Best collection. It’s been years since I hosted a Pampered Chef party — maybe it’s time to have one again.
We’ve made this dish many times and always enjoy it. The cream cheese keeps it cool and creamy, while the enchilada sauce adds a pleasant kick. It comes together quickly and is very satisfying.
Either corn or flour tortillas work well here. We’ve used both and liked the results, so use whichever your family prefers.
If you use the full 3 cups of chicken, the layers will be more pronounced than in my photos; we often use less because our kids prefer less meat. Enjoy!
Chicken Enchilada Lasagna
Ingredients
- ¼ cup lightly packed fresh cilantro leaves
- 12 oz cream cheese, softened
- 2 cups (8 oz) shredded Monterey Jack cheese, divided (or any Mexican blend)
- 1 medium onion (about ⅔ cup chopped)
- 1 tsp oil
- ¼ tsp salt
- ⅙ tsp ground black pepper
- ¼ tsp ground cumin
- 28 oz can enchilada sauce
- 12 (6-inch) corn or flour tortillas
- 3 cups diced or shredded cooked chicken
- Sour cream, for serving (optional)
Instructions
- Chop the cilantro. Place the cream cheese in a bowl and microwave 30–45 seconds, or until very soft. Stir in the cilantro and 1½ cups of the shredded Monterey Jack cheese.
- Chop the onion. Heat 1 tsp oil in a skillet, sauté the onion for about 5 minutes until translucent. Season with salt, pepper, and cumin. Stir the cooked onion into the cream cheese mixture.
- Preheat oven to 350°F (175°C). To assemble the lasagna, spread ⅔ cup of enchilada sauce across the bottom of a 7×11″ (or similar) baking dish. Pour the remaining enchilada sauce into a shallow bowl for dipping the tortillas.
- Dip tortillas briefly in the sauce using tongs or your fingers and arrange them in a single layer on the bottom of the dish, overlapping as needed. Spread about one-third of the cream cheese mixture over the tortillas and top with 1 cup of chicken. Repeat this layering two more times. Finish with the remaining chicken on top.
- Pour any remaining enchilada sauce over the assembled lasagna and sprinkle with the remaining ½ cup of shredded cheese. Bake at 350°F for 30 minutes, or until bubbly. Let rest a few minutes, then cut into squares and serve with sour cream if desired.
Notes
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