Chicken Chili Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- 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
- 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.
- 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.
- 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.
- Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
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RECIPE SUBMITTED BY
Courtly
United States