When I was in seminary I was a Pampered Chef consultant part-time. This is my adapted version of a Pampered Chef recipe.Makes 8 - 10 servings
Ingredients:
*2 Tablespoons light margarine
*1 medium yellow onion, chopped
*1 package fat-free cream cheese (8 oz.)
*1 Tablespoon cilantro, chopped
*2 cups shredded 2% Monterrey Jack cheese, divided (8 oz.)
*1 large can mild enchilada sauce (28 oz.) or two small cans (14 oz. each)
*12 corn tortillas
*3 1/2 cups diced traditional Rotisserie chicken (I buy the pre-prepared Rotisserie chickens that are hot from the grocery store--usually near or in the produce section right when you walk in the store). You can leave the skin on or off.)
*1 cup shredded 2% cheddar cheese
Directions:
Preheat oven to 350 degrees. Heat a medium skillet over medium heat until hot. Add margarine. Once melted, add onion, and saute until transparent. Set aside to cool.
Place cream cheese in a microwave safe bowl. Microwave on high for 30-45 seconds or until very soft. Stir so that it is all melty and soft.
Add cilantro to cream cheese. Stir well. Add 1 1/2 cups of the Monterrey Jack cheese. Stir well.
In a 9 x 13 baking dish, poor just enough enchilada sauce in the bottom of the dish to coat. Spread around so that all parts are lightly coated. Pour the remaining enchilada sauce in a medium mixing bowl.
To assemble lasagna, dip the tortillas in the enchilada sauce one at a time as you prepare the layers, making sure that they are completely covered in sauce. Shake off excess. Start by place four tortillas in the bottom of the baking dish. You may have to tear the last one to fill in the gaps. Scoop half of the cheese mixture on top of the tortillas. Use a rubber spatula (the very tip) to mash the cheese mixture down and spread. (Using the extreme tip is the easiest way to spread it without the tortillas coming up.) Top with 1 1/2 cups of the chicken. Top with 1/3 of the onion. Repeat the layers using 4 more tortillas dipped in enchilada sauce, 1 1/2 cups of chicken, the rest of the cheese mixture, and half of the onions left. Repeat layers one last time using the last 4 tortillas, the remaining 1/2 cup of chicken, and the rest of the onions (you will not have a cheese mixture layer). Pour the remaining enchilada sauce on top if there is any leftover. Sprinkle cheddar cheese on top.
Bake at 350 for 30-35 minutes or until heated through and bubbly. Let stand 5 minutes out of the oven before serving.
*Note: If you have the Pampered Chef Deep Covered Baker, you can microwave this dish instead of baking in the oven! Once the lasagna is assembled, use the lid that came with the Deep Covered Baker to cover. Microwave on high for 12-15 minutes or until the center is hot. Let stand 10 minutes. This doesn't work with just covering it with plastic wrap. For some reason, it only works with the Deep Dish Baker and lid that it comes with.
