Mexican Lasagna

This may not sound or look really appealing, but it is great!  My husband and kids all loved it!!  I served it with plain romaine lettuce.

12 corn tortillas
1large can enchilada sauce (I like green)
1 pkg cream cheese (next time I'll try with lowfat to make it a little healthier)
2 cups Monterrey Jack cheese
1/4 c cilantro
1 med onion, chopped
2-3 cups cooked, shredded chicken (I boiled mine and seasoned it with salt, pepper, and garlic powder.)

Heat cream cheese in microwave about 30 seconds (until soft) and mix with 1 1/2 cup of Monterrey Jack cheese, onion, and cilantro.  Mix in chicken.

Grease 9x13 pan and pour about half a can of enchilada sauce in bottom.  Coat four tortillas in remaining enchilada sauce and place in pan.  Overlap if necessary.  Spread half of chicken mixture over tortillas.  Repeat with four more tortillas dipped in sauce and spread remaining chicken mixture across.  Dip last four tortillas and cover chicken mixture.  Pour on remaining sauce and 1/2 cup of cheese. ( I also sprinkled a little cilantro on top.)

Bake at 350 degrees for 30 minutes.