Mexican Lasagna Recipe

We call this recipe Mexican lasagna, but I've been told that it's more like a green chili enchilada recipe. Glen doesn't really care what it's called, he just wishes I'd make it more often. It takes a little longer to make than most of my meals, but whenever we do make it we are never disappointed by the genuine blend of Mexican flavors and layers. Serve it with cornbread and some Spanish rice and you've got a meal fit for guests and family alike!

Click here for printable recipe.

The ingredients:
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.

Enjoy!