2 tbsp olive oil
1 large onion, chopped (1 cup)
1 roasted chicken, skin and bones removed, shredded
2 tbsp taco seasoning
1 cup chicken stock or broth
8 oz cream cheese, at room temperature
2 cups shredded Tex-Mex cheese blend
16 oz chunky salsa, plus additional for serving
1 cup fresh cilantro, chopped
nonstick cooking spray
6 flour tortillas (9 in each)
1 cup tortilla chips, crushed
1 cup shredded cheddar cheese
Preheat oven to 350 F.
In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes.
Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes.
Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened.
Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit.
Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned.
Let stand 10 minutes then top with additional salsa before serving.
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