Mexican Chicken Enchiladas

I found this recipe in the latest Season's Best recipe book from Pampered Chef (Fall/Winter 2009). I'm always up for an enchilada casserole and this one had me at cream cheese :-). It was VERY good. The next time I make it I am going to make this sauce from Pioneer Woman instead of using the canned kind and the meal will officially be one of my favorites!

Ingredients:
1/4 c lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese (I used 1/3 fat kind)
2 c shredded Monetery Jack cheese, divided
1 med onion, chopped
1 can (28 oz) enchilada sauce (make this, seriously! and I didn't use my whole can because it was getting to saucy)
12 corn tortillas
3 c diced or shredded cooked chicken (I used leftover rotisserie chicken)
(I added garlic too)

Directions:
-Chop cilantro. Place cream cheese in bowl and microwave until very soft. Add cilantro and 1 1/2 c of the MJ cheese; mix well.
-Chop onion; set aside. (I sauteed mine a little with some garlic and olive oil because I don't like onions that aren't cooked enough in my dishes)
-Spread 2/3 c enchilada sauce over bottom of dish (they tell you to use the Pampered Chef Deep Covered Baker, I don't have this so I used one of my dishes that holds 3 qts) and pour remaining sauce into a shallow dish.
- To assemble, dip 4 tortillas in sauce that is in the shallow bowl and arrange in bottom of dish, overlapping as necessary.
-Scoop half cream cheese mixture over tortillas and spread (I spread a small amount on each tortilla, and then dipped it in sauce to make the spreading easier). Top with 1 c chicken and 1/3 of the onion.
-Repeat same layers again (tortillas, cheese mixture, 1 c chicken, 1/3 onion).
-Dip remaining 4 tortillas in sauce and arrange over 2nd layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna (I just barely covered it) and sprinkle with remaining 1/2 c. MJ cheese.
-They say to microwave, covered on high 12-15 minutes and let stand 10 minutes. I baked mine in the oven so I could cover it with foil at 350 degrees for 25-30 minutes, until heated through and cheese is bubbly.