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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
3 cup(s) shredded chicken |
Directions:
1. MEXICAN CHICKEN LASAGNA
2. /4 cup lightly packed fresh cilantro leaves
3. pkg (8 oz) cream cheese
4. cups (8 oz) shredded Monterey Jack cheese, divided
5. medium onion (about 2/3 cup chopped)
6. can (28 oz) enchilada sauce
7. (6-in.) corn tortillas
8. cups diced or shredded cooked chicken
9. Additional chopped fresh cilantro leaves (optional)
10. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-
11. seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using
12. Small Mix N Scraper. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada
13. sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.)
14. Mixing Bowl; set aside.
15. To assemble lasagna, using Saut Tongs, dip four tortillas into enchilada sauce in mixing bowl and
16. arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over
17. tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of
18. the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer.
19. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with
20. remaining 1/2 cup Monterey Jack cheese.
21. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with
22. additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
23. Yield: 8 servings
24. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105mg, Carbohydrate
25. g, Protein 26 g, Sodium 710 mg, Fiber 2 g
26. Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and
27. refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered,
28. on HIGH 21-23 minutes or until hot. Proceed as recipe directs.
29. Spicy enchilada sauce can be used for more kick.
30. The Pampered Chef, Ltd., 2001
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