Mexican Chicken Lasagna

From Pampered Chef

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

Chop cilantro. Place cream cheese in bowl and microwave on high for 30-45 seconds or until very soft. Add cilantro and 1 1/2 cup cheese. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of pan. Pour remaining sauce into a stainless still mixing bowl and set aside.
To assemble lasagna dip tortillas into enchilada sauce in mixing bowl and arrange over sauce in pan, overlapping as necessary. Scoop half of cream cheese mixture over tortillas and spread. Top with 1 cup of chicken and one third onion. Repeat layers one time . Dip remaining 4 tortillas in 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 cheese and top with olives.

Bake 350 for 30 min. or cover and freeze. Defrost before baking.