Mexican Chicken Lasagna

I tried this at a pampered chef party a few weeks ago, and made it the other night. It turned out good and the kids really liked it.

1 pkg (8oz) cream cheese
1/4 cup lightly packed fresh cilantro chopped
2 cups shredded monterey jack cheese, divided
1 can (28oz) enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
addition chopped cilantro (optional)

Soften cream cheese in microwave for 30-45 seconds. Add cilantro and 1 1/2 cups of jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of casserole dish (8x11) . Pour remaining sauce into large bowl; set aside.

Dip 4 tortillas into enchilada sauce, and arrange on bottom of dish. Scoop half of cheese mixture over tortillas, spread evenly. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining 4 tortillas and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cover and bake for about 30 min. on 350.

*I don't have the deep dish baker they say to use, so I just used an 8x11 casserole dish. And I didn't add the cilantro. I'm not a huge fan of it and knew the kids wouldn't be either.