Directions:
- In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. 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, 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 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla 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
| Amount Per 1 Serving | |||
| Calories | 552.25 Kcal (2312 kJ) | ||
| Calories from fat | 331.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.83g | 57% | |
|---|---|---|---|
| Cholesterol | 93.18mg | 31% | |
| Sodium | 967.13mg | 40% | |
| Potassium | 358.01mg | 8% | |
| Total Carbs | 32.96g | 11% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.2mg | 12% | |
| Calcium | 356.8mg | 36% | |
| Amount Per 100 g | |||
| Calories | 248.57 Kcal (1041 kJ) | ||
| Calories from fat | 149.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.58g | 57% | |
|---|---|---|---|
| Cholesterol | 41.94mg | 31% | |
| Sodium | 435.3mg | 40% | |
| Potassium | 161.14mg | 8% | |
| Total Carbs | 14.83g | 11% | |
| Sugars | 0.77g | 7% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 10.49g | 47% | |
| Vitamin C | 4.4mg | 16% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 12% | |
| Calcium | 160.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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