|
chicken Chile Lasagna 6 Ounces 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 Or Parsley
3 Cups Cubed Cooked Chicken
1/4 Cup Butter Or Margarine
1/4 Cup All-purpose Flour
1 1/2 Cups Chicken Broth
1 Cup (4 Ounces) Shredded Monterey Jack Cheese
1 Cup (8 Ounces) Sour Cream
1 (4 Ounce) Can Chopped Green Chiles, Drained
1/8 Teaspoon Dried Thyme
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
12 (6-inch) Flour Tortillas, Halved in A Mixing Bowl, Combine Cream Cheese, Onions, 1 1/2 Cups Mexican-cheese Blend, Garlic, 1/4 Teaspoon 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, Chiles, Thyme, Salt, Pepper And Remaining Cumin. spread 1/2 Cup Of The Cheese Sauce In A Greased 13 X 9 X 2-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 F For 30 Minutes. uncover; Bake 10 Minutes Longer Or Until Heated Through. Let Stand 5 Minutes Before Cutting. yield: 12 Servings |
