Favorite Ingredients Friday for November 30

Okay, I hope lasagna can be considered a casserole. I think of it as one, anyway. This is one of my very favorite recipes, so I hope others enjoy this too.

CHICKEN CHILI LASAGNA

6 ounces cream cheese (the light kind works fine), softened
6-8 green onions, chopped
2 cups shredded Mexican-cheese blend, divided use
2 garlic cloves, minced
3/4 tsp. ground cumin, divided
1/2 tsp. parsley flakes
3 cups cubed cooked chicken
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 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas, cut in half

In mixing bowl, combine the cream cheese, green onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 tsp. cumin and parsley. Stir in chicken; set aside.

In a saucepan, melt the butter. Stir in the flour until smooth and bubbly; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 cup of this cheese sauce in a greased 13x9-inch baking dish.

Top with 6 tortilla halves. (If need be, cut tortillas smaller to fit.)

Top with a third of the chicken mixture and a fourth of the cheese sauce.

Repeat tortilla, chicken and sauce layers twice.

Top with remaining tortillas, sauce, and remaining Mexican cheese.

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

Yield: 12 servings.