Fiesta Chicken Lasagna

This dish is even better the second day!

• Ready In: 1 hr 20 mins
• Serves: 10-12

Ingredients

• 1  medium onion, finely chopped (I like red)
• 4  green onions, chopped
• 1 -4  fresh jalapeno pepper, seeded and minced (depending on your "heat" preference)
• 4  cloves garlic, minced
• 1  medium  red pepper, seeded and diced
• 1 1⁄3 cups  frozen white shoepeg corn
• 1  tablespoon olive oil
• 2  tablespoons fresh cilantro, minced (optional)
• 3⁄4 teaspoon cumin
• 2 (8 ounce) packages  grated  Mexican blend cheese
• 3  cups  cooked chicken or 3  cups turkey, chopped
• 1  can  cream of mushroom soup
• 1 1⁄2 cups chicken broth
• 4  ounces monterey jack cheese, grated
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1 (4 ounce) can  chopped cream chilies
• 1⁄8 teaspoon thyme
•  salt and pepper
• 16 -18  corn tortillas

Directions

1. Saute onions, peppers, garlic and corn in olive oil.
2. In a mixing bowl blend cream cheese with sauteed mixture, 1 package Mexican blend cheese, 1/4 teaspoon cumin and cilantro.
3. Blend in chicken/turkey and set aside.
4. (If mixture is too dry, you can thin it with a small amount of broth or milk for easier spreading).
5. In a saucepan, add broth to soup and heat until bubbling.
6. Remove from heat and stir in Monterey Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
7. In a greased 13x9 baking pan, spread 1/2 cup of the cheese/soup sauce.
8. Layer with several corn tortillas, torn to fit the pan.
9. Spread approximately 1/3 of chicken mixture and 1/4 of the cheese sauce.
10. Repeat layering of tortillas, chicken, then cheese mixture.
11. Top with remaining package of Mexican blend cheese.
12. Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes.
13. Remove foil and bake an additional 5 minutes or until edges are lightly browned.
14. Let stand for 5-10 minutes before serving.