Mexican Chicken/Turkey Lasagna

Recipe by Missy Merrill
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
  • 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& stir for 2 minutes or till thick.
  • Remove from heat.
  • Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
  • Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
  • Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
  • Repeat tortilla, chicken and cheese sauce layers twice.
  • Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and bake 10 minutes more.
  • Let stand 5 minutes before serving.
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