Chicken Chili Lasagna

from taste of home

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 6  ounces  softened cream cheese
• 1  medium onion, chopped
• 8  green onions, chopped
• 2  cups  shredded  Mexican blend cheese
• 2  garlic cloves, minced
• 3⁄4 teaspoon ground cumin
• 1⁄2 teaspoon  minced fresh cilantro
• 3  cups  cubed  cooked chicken
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 1⁄2 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.