Mexican Chicken
"A fun twist on lasagna starts with enchilada sauce and corn tortillas to create a quick microwave casserole...."
INGREDIENTS
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1/4 cup (50 mL) lightly packed fresh cilantro leaves
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1 pkg (8 oz/250 g) cream cheese
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2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)
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1 medium onion (about 2/3 cup/150 mL chopped)
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1 can (28 oz/825 mL) enchilada sauce (see Cook'’s Tip)
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12 (6-in.) corn tortillas
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3 cups (750 mL) diced or shredded cooked chicken
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Additional chopped fresh cilantro leaves (optional)
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