Chicken Chili Lasagna

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

from taste of home

Ingredients Nutrition


  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.


Most Helpful

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!

susie61 April 03, 2009

Very tasty!! Whenever I fix this dish, I like to serve recipe #251524, to go along with it.

Beth A. September 07, 2007

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!

StarShackr January 23, 2007

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