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Pampered Chef's Mexican Lasagna

Wednesday, December 1, 2010 - 4:59pm
Pampered Chef Mexican Lasagna

Run, do not walk.  Gather up all the ingredients for this recipe and make it tonight.  Seriously. 

A friend of mine made it for our family and I have since made it three more times. We love it and it is so EASY!

I especially like to make it when I have a rotisserie chicken or leftover chicken from another dish and I am looking for ways to “doctor” it up.  This recipe comes in handy for those moments. It doesn't call for anything fancy, and even better, since everything is already cooked, after you assemble the casserole, you just throw it in the microwave to heat it up.

Perfect for those nights when you don't have much time to whip something up and the kids are clamoring for dinner!

Note: Everything in bold below refers to specific products offered by Pampered Chef. I improvised using whatever I had on hand. For example, I used a 13x9 casserole dish for this recipe.

Mexican Lasagna

(Pampered Chef recipe here)

Yield: 8 servings

Ingredients:

  • 1/4 cup fresh cilantro leaves, lightly packed
  • 1 8-ounce package of cream cheese
  • 2 cups Monterey jack cheese, shredded, divided
  • 1 medium onion (about 2/3 cup chopped)
  • 1 28-ounce can of enchilada sauce (I used green enchilada sauce for more fun!)
  • 12 six-inch corn tortillas 
  • 3 cups cooked chicken (diced or shredded)
  • fresh cilantro leaves, chopped

Directions;

  1. Chop cilantro with

    2. Chef’s Knife

. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft.

  • Add cilantro and 1½ cups of the Monterrey Jack cheese; mix well using  Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
  • To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 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 ½ cup Monterrey Jack cheese.
  • Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

    • Nutritional information per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

     

    When Lisa Moawad isn't busy caring for her three young children, she can be found at her personal blog Growing Up Mo' or journaling about her weight loss journey at The Sisterhood of the Shrinking Jeans.

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