CHICKEN CHILI LASAGNA
*I tried this the other nite, and man, was it ever good. It's
kind of a cross between chicken enchiladas and a lasagna,
'cept you use tortillas instead of lasagna noodles. Hope
you enjoy!! :-)
2 packages (3 oz. - each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups pulled cooked chicken
1/4 c butter or margarine
1/4 c all-purpose flour
1-1/2 c chicken broth
1 c (4 oz.) shredded Monterey Jack cheese
1 c (8 oz.) sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 tsp cumin & 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 until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper & remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken & cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5
minutes before cutting. Yield: 12 servings.
*I tried this the other nite, and man, was it ever good. It's
kind of a cross between chicken enchiladas and a lasagna,
'cept you use tortillas instead of lasagna noodles. Hope
you enjoy!! :-)
2 packages (3 oz. - each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups pulled cooked chicken
1/4 c butter or margarine
1/4 c all-purpose flour
1-1/2 c chicken broth
1 c (4 oz.) shredded Monterey Jack cheese
1 c (8 oz.) sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 tsp cumin & 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 until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper & remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken & cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5
minutes before cutting. Yield: 12 servings.
