White Chicken Enchilada Lasagna

By vealam

Ingredients

• FOR THE MEXICAN 3-CHEESE BLEND:
• 1 (8 ounce) brick Monterey Jack cheese
• 1 cup freshly grated Colby cheese
• 1 cup freshly grated pepper jack cheese
• FOR THE CHICKEN FILLING:
• 4 cups shredded cooked chicken
• 1 (8 ounce) brick softened cream cheese
• 3/4 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 4 green onions, sliced
• 1-1/2 cups 3-cheese blend
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• FOR THE SAUCE:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1-1/2 cups low-sodium chicken broth
• 2 pinches salt
• freshly ground black pepper
• 1 cup sour cream
• 1 (4.5 ounce) can of chopped green chiles
• 1 cup 3-cheese blend
• 3/4 teaspoon ground cumin
• 6 (6-inch) flour tortilla cut in half (12 halves total)

Details

Adapted from simplyscratch.com

Preparation

Step 1

In a large bowl combine all the cheeses, toss to combine.

FOR THE CHICKEN FILILNG: To a large mixing bowl add chicken, cream cheese, yellow onion, green pepper and onions. Mix until combined. Add in 1-1/2 cups of the cheese mixture, cilantro, 1 teaspoon cumin, 1 teaspoon garlic powder and 1/2 teaspoon ground coriander. Toss to combine and set it off to the side.

FOR THE SAUCE: In a 10-inch skillet melt 4 tablespoons of butter over medium heat. Once melted whisk in the flour and cook for 2 to 3 minutes. Whisk in broth until smooth and bring to a bubble until slightly thickened. Turn off the heat and season with salt and pepper. Whisk in sour cream, green chiles, 1 cup of the cheese mixture and 3/4 teaspoon cumin.

Preheat your oven to 375 degrees.

Pour 2/3 of a cup of the sauce onto the bottom of a 9x13 baking dish. Place 3 tortilla halves on top of the sauce, 1/3 of the chicken mixture and then top with 2/3 cup of the sauce. Place 3 more tortillas down, top with 1/3 of the chicken mixture and 2/3 cup of the sauce. Lastly top with 3 more tortillas remaining chicken mixture and then 3 more tortilla halves. Pour remaining sauce over top and sprinkle with remaining cheese mixture.

Cover with foil and bake in preheated oven for 35-40 minutes. Remove foil and bake for an additional 10 to 15 minutes.

Allow the enchilada lasagna to cool for 10 minutes before cutting and serving.