As a busy mom, I’m always looking for easy recipes to feed my family. This dish has been a family favorite for years. Not only is it an easy one for me to make, it is something my kids have been able to throw together on their own. My boys, now 18 and 20, have been cooking with me for years. Now they cook FOR me! It took a long time for the plan to work, but in the end, I now have personal chefs!
I hope you enjoy the dish.
Stay Peachy Friends! -Charity
Mexican Chicken Lasagna
Ingredients:
- 1/4 cup (50 mL) lightly packed fresh cilantro leaves chopped
- 1 package (8 oz) cream cheese
- 2 cups (500 mL) shredded Monterey Jack cheese, divided
- 1 medium onion (about 2/3 cup or 150 mL) chopped (optional)
- 2 can (28 oz/825 mL) enchilada sauce*
- 12, 6-in corn or flour tortillas
- 3 cups (750 mL) diced or shredded cooked chicken**
Directions:
Mix the cream cheese and 1 cup of the shredded cheese in a bowl. Add the copped cilantro and onion to the mixture, set aside. Using 9×13 pan, cover the bottom of the pan with half a can of enchilada sauce, and add the tortillas to cover the bottom. Add a third of the cream cheese mixture and spread the best you can. Cover using a third of the chicken, and then cover with another half can of enchilada sauce. Repeat these layering steps two more times, ending with the top layer being the remaining shredded cheese and enchilada sauce. Cover the pan with foil and bake at 350° F (175° C) for 20-30 minutes, or until warmed all the way through
*I use both red & green enchilada sauce.
** Three ways to make chicken. (1) Buy a frozen bag of diced or pulled chicken. (2) Buy a rotisserie chicken and take all the meat off the bones. (3) Buy 1-2 pounds of raw chicken, put in a baking dish, cover with 1-2 sticks of butter and a generous amount of taco seasoning. Bake for approximately 30 min at 350° until chicken temp is 165°. When chicken is cooked thoroughly, put chicken & juices in mixer bowl and mix with paddle until shredded (or shred by hand). I use method #3 with different seasonings for all kinds of dishes!
My youngest son, Garrett