Chicken Enchilada Lasagna

Yield 6 to 8 Servings


  • 1/4 cup lightly packed fresh cilantro leaves
  • 12 oz cream cheese, softened
  • 2 cups (8oz) shredded Monterey Jack cheese, divided (or any mexican blend)
  • 1 medium onion (about 2/3 cup chopped)
  • 1 tsp oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp cumin
  • 1 (28oz) can enchilada sauce (I like La Victoria)
  • 12 (6-inch) corn or flour tortillas
  • 3 cups diced or shredded cooked chicken
  • Sour Cream


  1. Chop cilantro. Place cream cheese in a bowl & microwave for 30-45 seconds or until very soft. Add cilantro & 1½ cups of the Monterey Jack cheese.
  2. Chop onion, & saute with 1 tsp of oil. Season onions with salt, pepper, & cumin. Saute for 5 minutes or until translucent. Add to cream cheese mixture & stir with a spoon/spatula.
  3. To assemble lasagna: spread ⅔ cup enchilada sauce over the bottom of a 7x11" rectangular baking dish. Put the rest of the enchilada sauce into a bowl. Using tongs, or your fingers, dip tortillas into sauce & arrange over the bottom of the dish, overlapping as necessary.
  4. Scoop ⅓ of the cream cheese over tortillas & spread evenly using a spatula. Top with 1 cup of chicken. Repeat layers two times. Top with remaining chicken. Pour remaining enchilada sauce over lasagna & sprinkle with remaining ½ cup of cheese.
  5. Bake at 350*F for 30 minutes or until bubbling. Cut into squares & serve with sour cream, if desired.

Recipe Notes

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