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Chicken Chili Lasagna

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

In a mixing bowl, combine creem 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"x9"x2" 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 in a preheated 350F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings

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