Preheat gas grill to 400 degrees F. (or cook over red hot campfire coals)
In a large mixing bowl combine both salsas and 4 ounces of cream cheese. Using an immersion blender, blend well until the cheese is well incorporated and smooth.
Prepare a cast iron skillet: lay two sheet of aluminum foil in a cross pattern into the cast iron skillet, pressing down into the bottom of the pan. Cut a large piece of parchment paper and lay over the foil, pressing down (parchment won’t stay in place until the chips are in the bottom).
Spray both the parchment and foil with cooking spray and lay crumbled tortilla chips into the bottom of the pan. You should have a lot of excess foil and parchment hanging over the edge; this is good since we will be folding the foil over to make a package.
Begin making the dish by layering corn tortillas over the crumbled chips, overlapping to ensure a good base/layer. Add ½ cup rice (Arroz) to the bottom layer, then about ¼ cup shredded cheese. Top this layer with about 1 cup creamy salsa.
Top the rice and cheese layer with more corn tortillas to make the next layer.
Add about ½ the bag of Del Real shredded chicken and top with more cheese and ¼ cup creamy salsa.
Once more, add corn tortillas to create the next layer.
Add the remaining rice, chicken and its juices, and ¼ cup creamy salsa to this layer. Pour 1 ½ - 2 cups chicken broth over the entire surface of the dish. Broth will fill into the cracks and up to the sides of the skillet.
Top the lasagna with a final layer of corn tortillas and remaining shredded cheese.
Fold the foil and parchment over the ingredients to make a package/cover. If you have a cast iron lid, place lid on lasagna and bake in hot grill for 30 minutes.