- 12
Ingredients
- 2 * 2 packages (3 ounces each) cream cheese, softened
- 1 * 1 medium onion, chopped
- 8 * 8 green onions, chopped
- 2 * 2 cups (8 ounces) shredded Mexican cheese blend, divided
- 2 * 2 garlic cloves, minced
- 3/4 * 3/4 teaspoon ground cumin, divided
- 1/2 * 1/2 teaspoon minced fresh cilantro
- 3 * 3 cups cubed cooked chicken
- 1/4 * 1/4 cup butter
- 1/4 * 1/4 cup all-purpose flour
- 1-1/2 * 1-1/2 cups chicken broth
- 1 * 1 cup (4 ounces) shredded Monterey Jack cheese (or pepper jack for spice)
- 1 * 1 cup (8 ounces) sour cream
- 1 * 1 can (4 ounces) chopped green chilies, drained
- 1/8 * 1/8 teaspoon dried thyme
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 12 * 12 flour tortillas (6 inches), halved
Preparation
Step 1
Prep: 35 min. Bake: 40 min.
In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 386 calories, 24 g fat (13 g saturated fat), 88 mg cholesterol, 688 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.
Chicken Chili Lasagna published in Taste of Home April/May 2000, p25