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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ingredients:
6 ounces softened cream cheese |
1 medium onion, chopped |
8 green onions, chopped |
2 cups shredded mexican blend cheese |
2 garlic cloves, minced |
3/4 teaspoon ground cumin |
1/2 teaspoon minced fresh cilantro |
3 cups cubed cooked chicken |
1/4 cup butter |
1/4 cup flour |
1 1/2 cups chicken broth |
1 cup monterey jack cheese |
1 cup sour cream |
1 (4 ounce) can chopped green chilies, drained |
1/8 teaspoon dried thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
12 flour tortillas, halved |
Directions:
1. 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.
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, chilies, 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 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.
4. Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
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