Happy Father’s Day
Happy Fathers’ Day to all the dads. Whatever it is you’re doing today, I hope you’re having a great time.
Earlier today, I drove an hour to Mejier in Gaylord and bought him some Chimay beer that he likes. It’s a beer brewed by Trappist Monks in Belguim. The monks and their brewing process is really interesting.
Once I got home, my husband left with our six year old to go play nine holes of golf at Garland in Lewiston. When he gets home, I’m making him a recipe from Pampered Chef he really likes called Mexican Chicken Lasagna.
SERVES 8 , 1 lasagna
Ingredients
- 1/4 cup fresh cilantro leaves, lightly packed
- 1 (8 ounce) package cream cheese
- 2 cups monterey jack cheese, shredded, divided
- 1 medium onion (about 2/3 cup chopped)
- 1 (28 ounce) can enchilada sauce
- 12 (6 inch) corn tortillas
- 3 cups cooked chicken (diced or shredded)
- fresh cilantro leaves, chopped (optional)
Directions
- Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
- To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
Steve loves his recipe and it’s so easy.
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Kim, you are a far beter wife than me….driving an hour for his favorite beer — what a gem you are!!!
As for us, we did church, a museum and Leo picked Olive Garden for a late lunch/early dinner — finished off the day with a trip down to the pool. I got off the cooking hook!
Comment by Kim H. — June 21, 2009 @ 10:44 pm
Thanks so much for that video! I know my Hubby will enjoy it – he has home-brewed in the past.
I have another friend to share the video with, too.
I can’t have dairy myself, so I have to buy fake cheese but that is basically how I make enchiladas (Mmmm!), too.
Comment by Barbara — June 22, 2009 @ 2:00 pm
I’m glad you liked the video about how Chimay is produced. I’m enjoying a little of it right now. I’m normally not a beer drinker, but this stuff is quite good.
Comment by Kim — June 22, 2009 @ 2:51 pm
Trust me, Kim, I didn’t do anything all that special. You have done far more these past few months for your husband by keeping the fort down while he has been in Memphis all this time.
Comment by Kim — June 22, 2009 @ 2:54 pm