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Chicken Chili Lasagna Recipe

Chicken Chili Lasagna Recipe photo by Taste of Home

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This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers after I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia

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Chicken Chili Lasagna Recipe

Prep: 35 min. Bake: 40 min.

Yield: 12 Servings

35 40 75

Ingredients

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
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 (8 ounces) 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

Directions

In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
In a large 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. 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° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 386 calories, 24 g fat (13 g saturated fat), 88 mg cholesterol, 688 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Chicken Chili Lasagna in Taste of Home April/May 2000, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Chili Lasagna

Chicken Chili Lasagna

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Reviewed on Jun. 03, 2012 by kshea

This is excellent! I usually add some black olives.

Reviewed on May. 09, 2012 by lifeisgrand

I switched the cheese to jalapeno pepper jack and cheddar and added some chili powder. Instead of a casserole I layered it in a spring-form pan. Next time I will omit sauce on the bottom and add less onion.

Reviewed on Oct. 12, 2011 by WillowsBrook

Didn't like the crunch from the only semi-cooked onions. Tortillas got soggy for the leftovers. Added hot sauce to chicken mixture for a little heat.

Reviewed on Aug. 13, 2011 by hmoots

This has been a favorite in our family since the first time I made it.

Reviewed on Dec. 19, 2010 by lhtm1964

This is a much requested dish with friends. I have also made it in a crockpot for pot luck. There are never leftovers!

Reviewed on May. 26, 2010 by minnie

This is one of our favorite recipes and we make it often, it is a bit involved but is real worth it.

Reviewed on May. 25, 2010 by michellefradella

I have made this for a Realtor Open House twice, and always get great reviews!

Reviewed on May. 12, 2010 by xicota

This is delicious! A bit labor-intensive, but great for a special occasion/company. Any leftovers will keep well. I wish I had a separate freezer so that I could make this and freeze half for another meal.

Reviewed on Mar. 25, 2010 by grocerguru

I've made this recipe 5 times and everyone always loves it! It's also easy to adjust for flavor or whaterver you have on hand. Like it hotter? Add some fresh diced jalapeno for the green onions. Low on mexican cheese? Substitute sharp white cheddar. MMM!!!

Reviewed on Dec. 29, 2009 by janrieg@hotmail.com

I have made this many times over the last few years. It has always been a favorite.

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