August 1, 2010

Chicken Chili Lasagna

2 pkgs. (3oz)each. cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8oz) shredded Mexican cheese blend
2 garlic cloves, minced
3/4 tsp. ground cumin
1/2 tsp. minced fresh cilantro
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(4oz) shredded Monterey Jack cheese
1 cup(8oz)sour cream
1 can(4oz) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas (6 inch) halved


     In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican cheese blend, garlic, 1/4 tsp. 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 x 9 baking dish.
    Top with 6 tortilla halves, 1/3 of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortilla, cheese sauce and Mexican cheese.
    Cover and bake at 350 F. for 30 minutes. Uncover; bake 10 minutes longer. Let stand 5 minutes before cutting.
Serves 12

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