Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack
cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into
a mixing bowl; set aside.
To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary.
Scoop half of the cream cheese mixture over tortillas and spread evenly. 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 the second layer. Top with remaining chicken and onion. Pour remaining enchilada
sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add Arizona Gunslinger Green Jalapeño Pepper Sauce to the desired spiciness. Cut into squares and serve.
Preheat oven to 400º. Season chicken with salt and pepper, then pour ½ cup melted butter onto a rimmed sheet pan. Set aside.
In a shallow dish, add remaining ¼ cup butter and SoCal Hot Sauce Original Red and stir to combine. Add flour to a shallow baking dish and bread crumbs to another. Coat each piece of chicken in flour, then hot sauce mixture,
then bread crumbs. Press bread crumbs onto chicken to make sure it sticks.
Place chicken in melted butter on sheet pan and bake, 8 minutes. Flip chicken over carefully and continue baking, 8 minutes more. Serve with ranch
or blue cheese dressing