Wednesday, January 6, 2010

Mexican Chicken Lasagna

I prepared this meal using the Deep Covered Baker from Pampered Chef. I love it because it makes it possible to make awesome meals in the microwave. This could easily be done in the oven as well, cooked at 350 degrees for about 30 minutes or until it's hot.


1 pkg. cream cheese
2 cups shredded Monterey Jack cheese, divided
1 cup pepper jack cheese
1/2 cup mozzarella cheese
1/2 medium onion, chopped
1 (28-oz) enchilada sauce (I only used about half of this amount)
2 burrito size tortillas (flour or corn)
3 cups shredded, cooked chicken


Place cream cheese in a microwave safe bowl and microwave on high for 30-45 seconds, until soft. Add 1 cup of the Monterey Jack cheese; mix well. Spread 2/3 of the enchilada sauce in the bottom of a baking dish. Pour remaining sauce into a 9-inch pie plate.

To assemble lasagna, dip one tortilla in the enchilada sauce and flip to coat both sides. Place tortilla in the baking dish (the edges may stick up a little). Spread half of the cream cheese mixture on the tortilla. Top with 1/2 of the chicken, 1/2 of the onion, and 1/2 of the remaining cheeses. Repeat these layers one time.

Microwave on high for 15 minutes or until center is hot. Let stand before serving.

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