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Chicken Chile Lasagna

Ingredients

Method

  1. 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.
  2. 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, chiles, thyme, salt, pepper and remaining cumin.
  3. Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2-inch 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 degrees F for 30 minutes.
  5. Uncover; bake 10 minutes longer or until heated through.
  6. Let stand for 5 minutes before cutting.

Yield: 12 servings


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