Chicken Enchilada Lasagna With White Sauce |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This is a casserole that tastes like white sauce chicken enchiladas! It is made with tortillas instead of noodles. I usually serve with spanish rice. Ingredients:
6 ounces cream cheese |
1 medium onion |
3 cups cheese, mexican blend, divided |
2 minced garlic cloves |
3/4 teaspoon cumin, divided |
1/2 teaspoon cilantro or 1/2 teaspoon parsley |
3 cups cooked chicken |
1/4 cup butter |
1/4 cup flour |
1 1/2 cups chicken broth |
1 cup sour cream |
1 (4 1/2 ounce) can green chilies |
1/8 teaspoon thyme |
1/8 teaspoon pepper |
1/8 teaspoon salt |
12 (6 inch) flour tortillas, cut in half |
Directions:
1. Preheat oven to 350 and grease 9x13 pan.
2. Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken.
3. In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin.
4. Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.
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