Categories: Chicken
Ingredients
- 6 oz. cream cheese, softened
- 1 medium chopped onion
- 8 green onions, chopped
- 2 c Mexican cheese
- 2 garlic cloves, minced
- 3/4 tsp. ground cumin, divided
- 1/2 tsp. minced parsley
- 3 c cubed/cooked chicken
- 1/2 c butter
- 1/2 c flour
- 3 c chicken broth
- 2 c Monterey Jack cheese
- 2 c sour cream
- 1 (4oz.) chilies
- 1/8 tsp. thyme
- 12-6" tortillas, halved
- cilantro
Directions
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Mix cream cheese, onions, 1 1/2 Mex. cheese,
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1/4 tsp. cumin and cilantro
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Melt butter in pan. Stir in flour until smooth.
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Gradually add broth.
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Bring combo to a boil, cook/stir 2 min. – thick.
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Remove from heat. Stir in MJ cheese, sour
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cream, chilies, thyme, salt/pepper, cumin.
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Spread 1/2 of cheese sauce in 9×13 pan.
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Top with 6 tortilla halves, 1/3 chicken mix and 1/4 cheese sauce. Repeat 2×.
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Top w/ remaining tortillas, cheese, & Mex. cheese.
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Cover and bake at 350 for 30 minutes.
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Uncover and bake 5-10 minutes more.