Mexican Chicken Lasagna

I made this for the March meal exchange and tried ours the night that I made them. This was really tasty and we had it for leftovers the next day, however, next time I make it - I will add corn and beans to the chicken and onion layer to get some vegetables in there. Also - if you notice below - the original recipe has you microwave the casserole. For the meal exchange, since they are in foil pans - microwaving will not work :) Defrost the casserole overnight in the fridge and then cook covered for 35 - 40 minutes at 375 degrees or until bubbly. When I made mine, I baked it and think that it is just better that way vs. microwaving it! For the chicken in this casserole I made it ahead in the crockpot with some broth, the onion and a packet of low sodium taco seasoning. Enjoy!

Ingredients

1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce (I used green enchilada sauce)
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
Fresh cilantro leaves, chopped (optional)

Directions

1. Chop cilantro. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds or until very soft. 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 baking dish. Pour remaining enchilada sauce into mixing bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares.