Chicken Chili Lasagna

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. 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. 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. 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. 4

   Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.