Mexican Lasagna

Ingredients:

1/4 cup lightly packed fresh cilantro leaves (I use less), chopped
1 pkg (8 oz) cream cheese, softened
2 cups shredded Monterey Jack cheese
1 medium onion, chopped
1 can (28 oz) enchilada sauce
12 (6 in.) corn tortillas (I use flour)
3 cups diced or shredded cooked chicken (can also substitute ground beef seasoned with taco seasoning)

Method:

Combine softened cream cheese, cilantro, and 1 1/2 cups Monterey Jack cheese~ mix well. Spread 2/3 cup of enchilada sauce over bottom of dish. Pour remaining sauce into mixing bowl and set aside.

To assemble lasagna, dip four tortillas into enchilada sauce in bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken/beef and 1/3 of 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.

Oven: bake at 350 for 30-35 minutes, or until center is hot. Let stand 10 minutes.