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Chicken Chili Lasagna

  • 4minutes
  • 421calories

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Ingredients Jump to Instructions ↓

  1. 6 ounces softened cream cheese

  2. 1 medium onion , chopped

  3. 8 green onions , chopped

  4. 2 cups shredded Mexican blend cheese

  5. 2 garlic cloves , minced

  6. 3/4 teaspoon ground cumin

  7. 1/2 teaspoon minced fresh cilantro

  8. 3 cups cubed cooked chicken

  9. 1/4 cup butter

  10. 1/4 cup flour

  11. 1 1/2 cups chicken broth

  12. 1 cup monterey jack cheese

  13. 1 cup sour cream

  14. 1 (4 ounce) can chopped green chilies , drained

  15. 1/8 teaspoon dried thyme

  16. 1/8 teaspoon salt

  17. 1/8 teaspoon pepper

  18. 12 flour tortillas , halved

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside.

  2. 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.

  3. Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.

  4. Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. ?

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