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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 (3 oz) pkg 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
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup flour
11/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 (4 oz) can chopped green chilies, drained
1/8 tsp dried thyme, salt and pepper
12 flour tortillas (6 inches), halved
In a mixing bowl, combine cream cheese, onions, 11/2 cups Mexican-cheese blend, garlic, 1/4 tsp 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 13x9 inch baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and 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. Serves 12
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CHICKEN CHILI LASAGNA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
2 (3 oz) pkg 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
3 cups cubed cooked chicken
1/4 cup butter
1/4 cup flour
11/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 (4 oz) can chopped green chilies, drained
1/8 tsp dried thyme, salt and pepper
12 flour tortillas (6 inches), halved
In a mixing bowl, combine cream cheese, onions, 11/2 cups Mexican-cheese blend, garlic, 1/4 tsp 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 13x9 inch baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and 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. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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