2 pkg. (3 oz. each.) cream cheese, softened
1 med. onion, chopped
8 green onions, chopped
2 C. (8 oz) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 tsp. ground cumin, divided
1/2 tsp. minced fresh cilantro
3 C. cubed cooked chicken
1/4 C. butter
1/4 C. all purpose 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, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas (6 inches) 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 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 x 2 baking dish. Top with 6 tortillas halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortillas, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Cover and bake at 350F. for 30 minutes. Uncover; bake 10 minutes longer. Let stand 5 minutes before cutting.