Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, the pampered chef: mexican chicken "lasagna". It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Last night was Cinco de Mayo and I went live making a family favorite, Mexican Chicken Lasagna! I also tried my hand at making a margarita for. A fast and easy recipe that your whole family will enjoy in the Pampered Chef Deep Cover Baker!! www.pamperedchef.biz/melaniehollis.
The Pampered Chef: Mexican Chicken "Lasagna" is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. The Pampered Chef: Mexican Chicken "Lasagna" is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have the pampered chef: mexican chicken "lasagna" using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make The Pampered Chef: Mexican Chicken "Lasagna":
- Take 8 oz Cream Cheese
- Make ready 1/4 cup lightly packed fresh cilantro leaves, chopped
- Take 2 cup (8 oz) shredded Monterey Jack cheese, divided
- Prepare 1 can (28 oz) enchilada sauce
- Get 12 (6-in.) corn tortillas
- Make ready 3 cup diced or shredded cooked chicken
- Make ready 2/3 cup chopped onion
- Get 1 Additional chopped fresh cilantro leaves (optional)
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Instructions to make The Pampered Chef: Mexican Chicken "Lasagna":
- Place cream cheese in a medium size bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of an 8x8 (2qt) baking dish. Pour remaining enchilada sauce into large bowl; set aside.
- To assemble lasagna, dip four tortillas into enchilada sauce in large bowl and arrange over sauce in baking dish using tongs, overlapping if necessary. Scoop half of the cream cheese mixture over tortillas, spread evenly. Top with one 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 1/2 cup Monterey Jack cheese.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.
- Nutrients per serving: Calories 390, Total Fat 22g, Saturated Fat 10g, Cholesterol 105mg, Carbohydrate 25g, Protein 26g, Sodium 710 mg, Fiber 2g
Earlier this week, I used them to make a Mexican chicken lasagna casserole. I got the idea from a Pampered Chef recipe that I saw a few months ago. Let's get started by preparing our Mexican rice. I'm not going to show you how I go about preparing white rice. It's very simple and I have confidence Next, we'll layer on some flour tortillas. lay them out like lasagna noodles.
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