Mexican Chicken/Turkey Lasagna |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I have changed it a little to fit my families tastes. I have also entered my version in the NC Turkey Cooking Contest this year. Wouldn't it be great if I won?? :-). Ingredients:
2 (3 ounce) packages cream cheese |
1 medium onion, chopped |
8 green onions, chopped |
2 packages grated mexican blend cheese |
2 garlic cloves, minced |
3/4 teaspoon cumin |
1/2 teaspoon cilantro |
3 cups cooked chicken or 3 cups cooked turkey |
1/4 cup butter |
1/4 cup flour |
1 1/2 cups chicken broth |
4 ounces monterey jack cheese |
8 ounces sour cream |
1 (4 ounce) can chopped green chilies |
1/8 teaspoon thyme |
1/8 teaspoon salt |
1/8 teaspoon pepper |
12 flour tortillas |
Directions:
1. In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
2. cumin and cilantro.
3. Stir in chicken, set aside.
4. In a saucepan, melt butter.
5. Stir in flour until smooth, gradually add broth.
6. Bring to a boil; cook& stir for 2 minutes or till thick.
7. Remove from heat.
8. Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
9. Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
10. Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
11. Repeat tortilla, chicken and cheese sauce layers twice.
12. Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
13. Cover and bake at 350 degrees for 30 minutes.
14. Uncover and bake 10 minutes more.
15. Let stand 5 minutes before serving.
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