Friday, January 16, 2009
1 pkg. (8-oz) cream cheese
8 green onions, chopped
2 garlic cloves, minced
1/2 tsp. parsley
1/4 cup butter
1-1/2 cups chicken broth
1 cup sour cream
1/8 tsp. salt
1/4 tsp. pepper
2 cups shredded Mexican blend cheese
3/4 tsp. cumin, divided
3 cups chicken, cubed and cooked
1/4 cup flour
1 cup shredded Monterey Jack cheese
1 can (4-oz.) green chilies
12 flour tortillas (6-inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups of Mexican blend cheese, garlic, 1/4 tsp. cumin, and parsley. Stir in cooked chicken; set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add broth, while whisking. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in Monterey Jack cheese, sour cream, chilies, salt, pepper, and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 9x13" 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, then Mexican cheese blend. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yields 12 servings.