Chicken Chili Lasagna*
Source of Recipe
maryepark
List of Ingredients
2 pkg. (3 oz each) cream cheese
1 medium onion, chopped
8-10 green onions, chopped
2 cups (8 oz) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
3/4 teaspoon minced fresh cilantro
3 cups cubed cooked Chicken
1/4 cup Butter
1/4 cup Flour
1 1/2 cups chicken broth
1 cup (4 oz.) shredded Monterey Jack
1 cup (8 oz) sour cream
1 can (4 oz) chopped green chilies, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6 inches each), halved
Recipe
In a mixing bowl, combine the cream cheese, onion, 1 1/2 cups Mexican cheese, garlic, 1/4 teaspoon cumin & cilantro. Stir in chicken; set aside. In a saucepan, melt the butter. Stir in flour until smooth then gradually add the broth. Bring to a boil, stirring constantly for about 2 minutes or until thickened. Remove from heat. Stir in the Monterey Jack, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 cup cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and 1/4 of the cheese sauce. Repeat the layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake @ 350* for 25-30 minutes. Uncover and bake an additional 5-10 minutes or until heated through and bubbly. Let stand 5 minutes before cutting. Yield: 12 servings
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