Real Women of Philadelphia
Week 3: ENTRÉE #1
(No doubt in my mind what I'm making for this category!)
Opens Noon PT Monday, April 12, 2010.
Closes 6:00 PM PT Sunday, April 18, 2010.
I'm so proud of this recipe yawl! My original was actually featured in Taste of Home's Simple & Delicious I was so honored! This publication actually is what got me excited to share my recipes!
I tweaked MY ORIGINAL!!!! AND IT WAS AMAZING - Probably won't make it any different EVER! Taking Philadephia Cream Cheese and adding it in the sauce made it creamier, richer and over-the-top PHAB! Then I added whipped Philadelphia in with the ricotta mixture - OMG, amazing! What's not to love here yawl.
I have taken my signature dish which I created by accident when I was going to make Enchiladas and realized I didn't have tortillas. I found no-boil lasagna noodles in my pantry and decided to whip something else up. I added a whole new dimension thanks to cream cheese! Imagine layers of a creamy enchilada sauce with shredded chicken, creamy ricotta and cilantro mixture and layered into a lasagna and you have a scrummy Mexican Lasagna that gets rave reviews all around.
V's Creamy Mexican Lasagna
Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 8
3 tbsp. of Olive Oil
1 cup(s) of small onion chopped
2 garlic cloves minced
56 ounce(s) of (2 28 oz cans Red Enchilada Sauce
3 cup(s) of cooked chicken (shredded)
4 ounce(s) of Philadelphia Cream cheese, softened, cubed
15 ounce(s) of ricotta cheese
1 large egg
4 ounce(s) of Whipped Philadelphia Cream Cheese
1/4 cup(s) of cilantro chopped
16 ounce(s) of Mexican Blend Shredded Cheese (jack/cheddar)
12 uncooked, no boil lasagna noodles
Steps
Preheat Oven 375*
In a 12 inch skillet over medium high heat, add 3 Tsp olive oil and add onion and garlic, cook for 2 minutes or until translucent and tender. Add 2 28 oz cans red Enchilada sauce, reserving about 1 cup. Add 4 oz block Philadelphia Cream Cheese cubed and stir into sauce to combine.
Add Shredded chicken, carefully fold into sauce and continue to cook on simmer while you prepare the Ricotta Mixture.
In a small bowl, combine the egg, ricotta cheese, 4 oz Whipped Philadelphia Cream cheese and chopped cilantro. Mix until combined.
Spread about 3/4 cup chicken mixture into bottom of a sprayed 13-in. x 9-in.baking dish. Layer 6 No- boil lasagna noodles
Place about 3/4 cup chicken sauce mixture, dollop ricotta mixture on sauce, add half cheddar/jack cheese, Layer with 6 more noodles, repeat chicken mixture, ricotta and rest of shredded cheese, pour remaining enchilada sauce over top.
Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 5 minutes before serving.
