Chicken Enchilada Lasagna With White Sauce

Recipe by Chef #1557892
READY IN: 1hr 25mins
SERVES: 8-10
YIELD: 1 9x13 pan




  • 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.