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I just made this tonight & it was yummy!
Chicken Chili Lasagna
1 (8 oz) package cream cheese
1 medium onion, chopped
8 green onions, chopped
2 cups shredded, mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tspn ground cumin, divided
1/2 tspn minced fresh cilantro
3 cups cubed cooked chicken
1/4 c butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup shredded monterey jack cheese
1 cup sour cream
1 (4 oz) can chopped green chilies
1/8 tspn salt
1/8 tspn pepper
12 flour tortilla (6 inch), halved
In a mixing bowl, combine cream cheese, onions, 1 1/2 cups mexican-cheese blend, garlic, 1/4 tspn 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, salt, pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 9x13 baking dish. Top with 6 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 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 mintues before cutting.
Serves 12
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