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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers after I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia Ingredients:
2 packages (3 ounces each) cream cheese, softened |
1 medium onion, chopped |
8 green onions, chopped |
2 cups (8 ounces) shredded mexican cheese blend, divided |
2 garlic cloves, minced |
3/4 teaspoon ground cumin, divided |
1/2 teaspoon minced fresh cilantro |
3 cups cubed cooked chicken |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups chicken broth |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, drained |
1/8 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
12 flour tortillas (6 inches), halved |
Directions:
1. In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
2. In a large 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. Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. 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.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.
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