Pampered Chef Taco Lasagna Food

MEXICAN CHICKEN "LASAGNA"

Steps:

• Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the 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 1/2 cup (125 mL) Monterey Jack cheese.Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

MEXICAN CHICKEN LASAGNA

Steps:

• Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
• To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
• Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

PAMPERED CHEF TACO LASAGNA

Steps:

• Preheat oven to 375.
• Mix chili powder and sour cream.
• Set aside.
• Cook and drain the ground beef.
• Add taco mix, garlic, cayenne, and water.
• Simmer for 10 minutes.
• Set aside.
• Sprinkle cornmeal in bottom of 13x9-inch pan.
• Place 6 tortillas in bottom of pan, overlapping and extending up edges slightly.
• Layer one cup salsa, 1/2 of meat, 1/2 cup green onion, 1/2 sour cream and 1 cup of each cheese.
• Repeat, starting agin with 6 tortillas.
• Place 6 tortillas and remaining salsa on top.
• Bake for 40 minutes.
• Remove and sprinkle with remaining cheese.
• Bake 10 minutes.
• Let stand 10 minutes before serving.