Categories: Chicken, Main Dish, Mexican

Ingredients

• 2 3-oz. pkgs. cream cheese, softened
• 8 green onions, chopped
• 2 cups shredded mexican-blend cheese, divided
• 3/4 t. cumin, divided
• 1/2 t. minced fresh parsley or cilantro
• 3 cups chicken, cooked and cubed
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1 1/2 cups chicken broth
• 1 cup shredded monterey jack cheese
• 1 cup sour cream
• 1 4-oz can chopped green chilies, drained
• 1/8 t. thyme
• 1/8 t. salt
• 1/8 t. black pepper
• 12 flour tortillas (6-inch), halved

Directions

1. In a mixing bowl, combine cream cheese, onions, mexican-cheese blend, 1/4 t. cumin, and cilantro/parsley. 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, chilies, thyme, salt, pepper and remaining cumin.

3. Spread 1/2 cup of the cheese sauce in a greased 13×9 pan. Top with six tortillas halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortillas, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.

4. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Email to a friend | Print this recipe | Back