Chicken Enchilada Lasagna With White Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Yields:
-
1 9x13 pan
- Serves:
- 8-10
ingredients
- 170.09 g cream cheese
- 1 medium onion
- 709.77 ml cheese, mexican blend, divided
- 2 minced garlic cloves
- 3.69 ml cumin, divided
- 2.46 ml cilantro or 2.46 ml parsley
- 709.77 ml cooked chicken
- 59.14 ml butter
- 59.14 ml flour
- 354.88 ml chicken broth
- 236.59 ml sour cream
- 127.57 g can green chilies
- 0.61 ml thyme
- 0.61 ml pepper
- 0.61 ml salt
- 12 (72 inch) flour tortillas, cut in half
directions
- Preheat oven to 350 and grease 9x13 pan.
- Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken.
- In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin.
- Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.
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Reviews
-
Made this last night and I'm sorry to say that I have NO leftovers! My husband and children loved this meal :) The only thing I'm going to do different is increase the cream cheese/chicken mix...I think it was a little out of balance with the sauce. I had sauce left over and only had enough chicken to do 2 very thin layers. Still so good!!!