Mexican Chicken Lasagna


2 packages (3 ounces each) cream cheese softened

1 medium onion, chopped

8 green onions, chopped

2 cups (8 ounces) shredded Mexican-cheese blend, divided

2 garlic cloves, minced

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro or parsley

3 cups cubed cooked chicken

1/4 cup  butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup (4 ounces shredded Monterey jack cheese

1 cup (8ounces) sour cream

1 can (4 ounces) chopped green chilies, drained

1/8 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

12 flour tortillas (6 inches), halved


In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon 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-in. x 9-in. x 2-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 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.