Ingredients
6 ounces cream cheese, softened1 medium onion, chopped8 green onions, chopped2 cups shredded Mexican cheese blend, divided2 garlic cloves, minced3/4 teaspoon ground cumin, divided1/2 teaspoon minced fresh cilantro3 cups cubed cooked chicken1/4 cup butter1/4 cup all-purpose flour1-1/2 cups chicken broth1 cup shredded Monterey Jack cheese1 cup sour cream1 can (4 ounces) chopped green chilies, drained1/8 teaspoon dried thyme1/8 teaspoon salt1/8 teaspoon pepper12 flour tortillas (6 inches), halved
Preparation
In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
In a large 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 13x9-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.
