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Ingredients
- 2 pkg. (3-oz. each) cream cheese, softened
- 1 medium onion, chopped
- 8 green onions, chopped
- 2 c. (8 oz.) shredded Mexican-cheese blend, divided
- 2 cloves garlic, minced
- 3/4 tsp. ground cumin, divided
- 1/2 tsp. minced fresh parsley or cilantro
- 3 c. cubed cooked chicken
- 1/4 c. margarine
- 1/4 c. flour
- 1 1/2 c. chicken broth
- 1 c. (4-oz.) shredded Monterey Jack cheese
- 1 c. (8-oz.) sour cream
- 1 can (4-oz.) chopped green chilies
- 1/8 tsp. dried thyme
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 12 flour tortillas (6 inches), halved
Details
Servings 12
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 tsp. cumin and parsley. 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 heat; stir in Monterey Jack, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 c. of cheese sauce in greased 9 x 13” 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 serving.
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