Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
6 oz. cream cheese, softened
1 med. onion, chopped
8 green onions, chopped
2 c. (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp. ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 c. cubed cooked chicken
1/4 c. butter or butter-replacement
1/4 c. flour
1 1/2 (one and one-half) c. chicken broth
1 c. (4 oz.) shredded Monterey jack cheese
1 c. (8 oz.) sour cream
1 (4 ounce) can chopped green chiles, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 (6-in.) flour tortillas, halved
In a mixing bowl, combine cream cheese, onions, 1 1/2 (one and one-half) c. Mexican-cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken; set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Let it come to a boil; cook and stir for 2 mins. or until thickened. Remove from the heat. Stir in Monterey jack cheese, sour cream, chiles, thyme, salt, pepper and remaining cumin.
Spread 1/2 c. of the cheese sauce in a greased 13 x 9 x 2-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 degrees fahrenheit for 1/2 an hour.
Uncover; bake 10 mins. longer or until heated through. Let stand 5 mins. before cutting.
Yield: 12 servings
