Chicken Chili Lasagna

This picture doesn't do this recipe justice. It is very good and rich. The recipe makes enough for twelve and I had six people for dinner. The baking dish was scraped clean. No left overs.

Ingredients
1 8 ounce package cream cheese, softened

1 medium onion, chopped

8 green onions, chopped

2 cups shredded Mexican-cheese blend, divided

1/4 teaspoon garlic powder

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro

3 cups cubed cooked chicken

1/4 cup butter

1/4 flour

1-1/2 cups chicken broth

1 cup shreeded Monterey Jack cheese

1 cup 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 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, sgtir 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 x 9 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 reamining 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.

Yield: 12 servings.