Sunday, February 13, 2011

Mexican Lasagnia


I found this recipe on 365 Days of Slow Cooking
It's basically the same as hers, but I doubled the cream cheese and cheese, 
bad I know! But it was divine! LOL

Serves 8

1/4 c lightly packed fresh cilantro leaves
16 oz cream cheese
3 cups shredded monterey jack cheese, divided
1 med onion chopped
2 can 28 oz enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl. Microwave on high 30-45 sec or until very soft. Add cilantro and 1 1/2 cups of cheese. Mix well. Chop onion and set aside. 
Spread 2/3 cup enchilada sauce on bottom of 3-4 qt slow cooker. Pour remaining sauce into a mixing bowl.

To assemble, dip 4 tortillas into enchilada sauce in mixing bowl and arrange in slow cooker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and 1/3 of the onion (I just mixed the onion in with the cream cheese). Repeat layers one time. Dip remaining 4 tortillas into sauce and arrange over 2nd layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cook on low for 3 hours (you don't want it soggy).

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