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Chicken Chili Lasagna

2 packages (3-oz each) cream cheese, softened
1 med onion, chopped
8 green onions, chopped
2 cups (8-oz) Mexican-Cheese blend, shredded & divided
2 cloves garlic, minced
3/4 tsp cumin, ground & divided
1/2 tsp fresh cilantro, minced (can substitute parsley)
3 cups chicken, cooked & cubed
1/4 cup butter or margarine
1/4 cup flour, all-purpose
1 1/2 cups chicken broth
1 cup (4-oz) Monterey Jack cheese, shredded
1 cup (8-oz) sour cream
1 can (4-oz) green chilies, chopped & drained
1/8 tsp thyme, dried
1/8 tsp salt
1/8 tsp pepper
12 tortillas, flour (6-inches), halved

In a mixing bowl, combine creem 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"x9"x2" 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 in a preheated 350F for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5 minutes
before cutting.

Yield: 12 servings


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