CHICKEN CHILI LASAGNA
It's > kind of a cross between chicken enchiladas and a lasagna, > 'cept you use tortillas instead of lasagna noodles. 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 cubed 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 Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
