Chicken Chili Lasagna

Courtly's Note:

from taste of home

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 6 ounces softened cream cheese
• 1 medium onion , chopped
• 8 green onions , chopped
• 2 cups shredded Mexican blend cheese
• 2 garlic cloves , minced
• ¾ teaspoon ground cumin
• ½ teaspoon minced fresh cilantro
• 3 cups cubed cooked chicken
• ¼ cup butter
• ¼ cup flour
• 1 ½ cups chicken broth
• 1 cup monterey jack cheese
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies , drained
• 1⁄8; teaspoon dried thyme
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon pepper
• 12 flour tortillas , halved

Directions:

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.

Reviews

[susie61]

great recipe from taste of home. i use monterrey jack with jalapenos, and usually add a couple of chopped jalapenos for extra heat. thanks for posting courtley!

[Beth A.]

Very tasty!! Whenever I fix this dish, I like to serve Southwestern Corn and Peppers, to go along with it.

[StarShackr]

This recipe is wonderful and makes great leftovers. The only change I made was shredding the chicken instead of cubing it...much easier to spread. This is a time-consuming recipe, but definitely worth it!