Mexican Chicken “Lasagna”

lightly packed fresh cilantro leaves

pkg (8 oz/250 g) cream cheese

shredded Monterey Jack cheese, divided (8 oz/250 g)

medium onion (about 2/3 cup/150 mL chopped)

(28 oz/825 mL) enchilada sauce (see Cook'’s Tip)

(6-in./15-cm) corn tortillas

diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)