Chicken Chile Lasagna

Yield: 12 servings

Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Cover and bake at 350 degrees F for 30 minutes.
5. Uncover; bake 10 minutes longer or until heated through.
6. Let stand for 5 minutes before cutting.