Chicken Chile Lasagna
2 packages (3 oz each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz) shredded Mexican-cheese blend, divided
2 garlic gloves, minced
3/4 tsp cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups chicken broth
1 cup (4 oz) shredded Montery Jack cheese
1 cup sour cream
1 can (4 oz) chopped green chiles, drained
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6"), halved
In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese
blend, garlic, 1/4 tsp cumin and the 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. Stir in
Montery Jack cheese, sour cream, chiles, 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
at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated
through. Let stand 5 minutes before cutting.
Yield: 12 servings
Cook's note: I used parsley because my family does not like cilantro. I also
used pepper jack cheese in place of Montery Jack for a little extra "kick."
Source: Taste of Home Magazine, April/May 2000
Submitted by SandieLR
