Great weeknight meal
1. Preheat oven to 350 degrees. Cut up cream cheese into cubes, place in a bowl and microwave for 30 sec. or until very soft. Add cilantro & 1 1/2 cups cheese; mix well.
2. Spread 2/3 cup enchilada sauce into a 9" x 13" baking dish. Pour remaining enchilada sauce into a large bowl; set aside.
3. To assemble lasagna, dip 4 of the tortillas into the reserved enchilada sauce and place in baking dish overlapping if necessary. Spread half of the cream cheese mixture over tortillas. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.
4. Bake for 30 min. Serve topped with optional cilantro, sour cream or green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 415 | ||
Calories from Fat: 194 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91mg | 28 % | |
Sodium 1181.8mg | 41 % | |
Potassium 298.6mg | 8 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 25.1g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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