Monday, January 16, 2012

Mexican Lasagna

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1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese 
2 cups (8 oz) shredded Monterey Jack cheese, divided 
1 can chopped green chiles
1 medium onion (about 2/3 cup chopped) 
1 can (28 oz) green enchilada sauce 
12 (6-in.) corn tortillas 
3 cups diced or shredded cooked chicken  (or extra cheese for vegetarian option)

Soften cream cheese. Chop cilantro.  
Mix cream cheese, 1 1/2 c. Monterey Jack cheese, cilantro, and green chiles together. 

Cover bottom of dish with enchilada sauce.

Dip tortillas in sauce. 

Make one layer of tortillas. 
{This usually takes 4 tortillas.  I made 3 separate casseroles because my brother and his family came over for dinner.  My sister-in-law is vegetarian, so I made one vegetarian lasagna.}

Scoop out the cream cheese mixture and spread around.

Sprinkle with onion.

*For the vegetarian dish, add 1/3 of additional cheese.*

*For the regular dish, add 1/3 of the chicken.*

Repeat these steps to create three layers.

Sprinkle 1/2 c. cheese on top of the casserole.

Bake at 350 degrees for 45 to 60 minutes or until bubbly in the center and golden brown.  
{It can be covered and microwaved on high for 20 to 30 minutes and then finished off in the oven for 10 to 15 minutes to crisp it up.}

Enjoy with sour cream, limes, guacamole, chips and this homemade salsa.

Homemade Salsa:

4 Roma tomatoes
2 serrano peppers, seeded
2 shallots (or 1/2 onion)
cilantro to taste
2 T lime juice
1 T hot sauce of choice
1 t salt

 Chop everything into chunks.  Remember the veins and seeds are the hottest part of the pepper.  Leave as much or as little as desired for level of hotness. 

Combine all ingredients in a food processor. 

Blend to desired consistency.  


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