CHICKEN CHILI LASAGNA
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 since I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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. , 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. , Spread 1/2 cup of the cheese sauce in a greased 13x9-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. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 24g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 688mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
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