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Chicken Chili Lasagna
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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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