Recipes, memories and random thoughts from my kitchen
Friday, November 30, 2007
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.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.