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Chicken Chili Lasagna

 Chicken Chili Lasagna
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
12 ServingsPrep: 35 min. Bake: 40 min.

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

2 of 2

Chicken Chili Lasagna (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.