Mexican Chicken "Lasagna"

1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterrey Jack cheese, divided
1 medium chopped onion (about 2/3 cup chopped) *I like to saute the onions with a little EVOO
1 can (28 oz) red or green enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Chop cilantro. Place cream cheese in microwave safe bowl & microwave on HIGH 30-45 seconds. Add cilantro & 1 1/2 cups of cheese; mix well & set aside. Chop onion & saute in a little EVOO & set aside. Spread 2/3 cup of enchilada sauce over bottom of 9 x 13 baking dish. Pour remaining enchilada sauce in a mixing bowl & set aside.

To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl & arrange over sauce in baking dish, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas & spread. Top with 1 cup of the chicken & 1/3 cup of the sauteed onion. Repeat layers - tortillas dipped in enchilada sauce, cream cheese mixture, chicken, then onions. Dip remaining four tortillas into sauce & arrange over second layer. Top with remaining chicken & onion. Pour remaining enchilada sauce over lasagna & sprinkle with remaining 1/2 cup Monterrey Jack cheese.

Bake on 350 degrees for 45 minutes.

*can also add a layer of Spanish rice

Ritz Cracker Chicken

4-5 skinless & boneless Chicken Boobs (cut them in thirds so they aren't so big & will cook better)
2 packages Ritz Crackers smashed
2 TB of Parmesan Cheese
1/2 TB Garlic Salt
1 tsp Season All Salt
1 small container of PLAIN Yogurt

Combine smashed Ritz crackers, parmesan cheese, garlic salt & season all salt. Roll Chicken in yogurt & then roll in cracker mixture. Put on cookie sheet & spoon melted butter on each piece of chicken. Bake at 350 degrees for one hour. The last 15 or so minutes I like to place foil on top so that the breading doesn't get to brown.