This is another that came from the Season's Best cook book from Pampered Chef. Steve really liked it and I was surprised at how easy it was and clean up was pretty fast too.
1/4 c lightly packed cilantro leaves, chopped
1 pkg cream cheese (8 oz)
2 c shredded Monterey Jack cheese
1 medium onion chopped
1 can enchilada sauce *28 oz can*
12 corn tortillas
3 cups cooked chicken, shredded
Microwave cream cheese for about 30 seconds until very soft. Add the cilantro, and 1 1/2 c shredded cheese. Spread 2/3 c enchilada sauce over the bottom of a 9x13 baking dish, pour remaining sauce in a bowl. To assemble, dip several tortillas in enchilada sauce and place in the bottom of the baking dish, overlapping as necessary. Scoop half the cream cheese mixture over tortillas, spread carefully, then top with 1 cup chicken and 1/3 of the onion. Repeat layers one more time. Dip remaining tortillas and layer over the second layer top with remaining chicken and onions, pour remaining sauce over the top and sprinkle with the reserved 1/2 c cheese. Bake at 350 for 30 minutes.
*The original recipe calls for it to be cooked in the microwave in a stoneware baker for 12-15 minutes, so if you have the covered baker, go for it! I had to do it the old fashioned way, it was still yummy :)