Chicken Chili Lasagna

NOT your average lasagna!  It uses tortillas instead of lasagna noodles, it has a white sauce instead of tomato-based, and it uses chicken instead of beef.  A really great dish for a cold winter day when you want something new and different.

Chicken Chili Lasagna

6 oz. cream cheese -- softened
1 cup onion -- chopped
1 bunch green onions -- chopped
2 cups shredded Mexican cheese blend -- divided
2 cloves garlic -- minced
3/4 tsp. cumin -- divided
2 cups chicken pieces
1/4  cup butter
1/4 cup flour
1 cup shredded Monterey Jack cheese
1 1/2 cups chicken broth
1 cup sour cream
1 can green chilis
1/8 tsp. thyme
1/8 tsp. salt
1/8 tsp. pepper
12 6” tortillas -- halved

In a large bowl, combine green onions, cream cheese, onions, garlic, 1 1/2 cups of Mexican cheese, and 1/4 tsp. cumin. Stir in chicken. In a saucepan, melt butter and stir in flour until smooth; gradually add chicken broth. Boil and stir 2 minutes. Remove from heat, stir in Monterey Jack, sour cream chilis, thyme, salt, pepper, and 1/2 tsp. cumin. Spread 1/2 cup cheese mix in bottom of greased 9 x 13 pan. Top with 6 half-tortillas, 1/3 of chicken mix, and 1/4 of cheese sauce. Repeat tortilla, chicken, and cheese layers twice. Sprinkle with remaining Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes more. Let stand 5 minutes before cutting.