Chicken chili lasagna is saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. From Cindee Rolston of St. Marys West Virginia.

Ingredients 

2 packages (3 ounces each) cream cheese,

softened

1 medium onion, chopped

8 green onions, chopped

2 cups (8 ounces) shredded Mexican cheese

blend, divided

2 garlic cloves, minced

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro

3 cups cubed cooked chicken

1/4 cup butter

1/4 cup all-purpose flour

1-1/2 cups chicken broth

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (8 ounces) 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

Method 

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. 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, chilies, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. 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.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.