Chicken Chile Lasagna
TOTAL TIME: Prep: 35 min. Bake: 40 min.
YIELD: 12 servings.
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 since I shared leftovers one day for lunch. —Cindee Rolston, St. Marys, West Virginia
Ingredients
-
6 ounces cream cheese, softened
-
1 medium onion, chopped
-
8 green onions, chopped
-
2 cups 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 shredded Monterey Jack cheese
-
1 cup sour cream
-
1 can (4 ounces) chopped green chiles, drained
-
1/8 teaspoon dried thyme
-
1/8 teaspoon salt
-
1/8 teaspoon pepper
-
12 flour tortillas (6 inches), halved
Directions
-
1.
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.
-
2.
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, chiles, thyme, salt, pepper and remaining cumin.
-
3.
Spread 1/2 cup of the cheese sauce in a greased 13x9-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.
-
4.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 386 calories, 24g fat (13g saturated fat), 88mg cholesterol, 688mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 22g protein.
© 2024 RDA Enthusiast Brands, LLC