Mexican Lasagna

This is really good and super easy. :D My husband said it tasted like tamales. More like enchiladas but so much easier to put together. Let me know what you think! Serves 6-8.

Mexican Lasagna

1 lb chicken breast, cooked and cubed (2 big breasts)
1 8-oz pkg cream cheese*
2 1/2 c shredded cheese
1/2 c finely chopped fresh cilantro
1 4-oz can diced green chiles
1 small onion, finely chopped (2/3 to 1 cup)
1 28-oz can enchilada sauce**
12 6-inch corn tortillas

1. Preheat oven to 400 degrees.
2. Place cream cheese in microwave safe bowl. Microwave in high 30 seconds, or until softened. Add 1/4 c of the cilantro, 1 1/2 cup of the cheese and the green chiles. Mix well. Spread 2/3 c of the enchilada sauce or salsa mixture over the bottom of a 11 x 7" baking dish. Pour remaining red sauce into a mixing bowl.
3. Assembly: dip four tortillas in the red sauce and arrange over sauce in baking dish, overlapping the edges. Spread half of the cream cheese mixture over the tortillas. Top with 1/3 of the chicken and 1/3 of the onion. Repeat process one more time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour last of the red sauce over lasagna and sprinkle with remaining cheese (1 c).
4. Cover baking dish with aluminum foil. Bake covered 40 minutes, or until sauce is boiling. Uncover and bake an additional 10-15 minutes to bake the cheese on top. Sprinkle top with remaining 1/4 c cilantro.

* I used low fat cream cheese and it was still fabuloso!
 ** You can substitute the enchilada sauce for 3 c homemade salsa (or store bought) mixed with 1/2 c water.