CHICKEN CHILI LASAGNA

By BobD

Ingredients

• 12 SERVINGS
• 2 packages (3 ounces each) cream cheese, softened
• 1 medium onion, chopped
• 8 green onions, chopped
• 2 cups (8 ounces) shredded Mexican-cheese blend, divided
• 2 garlic cloves, minced
• 3/4 teaspoon ground cumin, divided
• 1/2 teaspoon minced fresh cilantro or parsley
• 3 cups cubed cooked chicken
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, drained
• 1/8 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 flour tortillas (6 inches), halved

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.

In a 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. x 2-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 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until heated through.

Let stand 5 minutes before cutting.