A few years ago, my mom hosted a book group at her house. One of her friends, Lori Durrant, brought an oh so yummy dish: Chicken Chili Lasagna. I of course had to have the recipe. Luckily it wasn't a family secret! This is one of mine and Lee's favorite meals. It isn't your typical Summer meal as it's quite "heavy". Just think of it as a Sunday switch-up meal. It does take some time to make, but it's easy. Usually I don't follow recipes when cooking, but I do for this dish.
Chicken Chili Lasagna
2 packages (3oz each) cream cheese, softened [I just use one 8 ounce package]
1 medium onion, chopped
2 cups shredded Mexican-cheese blend, divided
2 garlic cloves, minced [I use about a teaspoon garlic powder]
3/4 tsp ground cumin, divided
1/2 tsp parsley [if I have ever used parley, I don't remember!]
3 cups cubed cooked chicken [I use however much chicken I want to use...the most I've used, maybe 2 cups]
1/4 cup margarine
1/4 cup flour
1-1/2 cup chicken broth [I use 1 1/2 cups water along with 2 chicken bouillon cubes]
1 cup shredded Monterrey Jack cheese
1 cup sour cream [I made this on Sunday and realized I didn't have sour cream. I did have whipping cream. I added in about 1/3 Cup cream, and 1/3 Cup milk and cooked it till thickened. Tasted great!]
1 can (4oz) chopped green chilies, drained
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inch) cut in half [I only use 8 tortillas cut in half....I show below how I layer them]
In a mixing bowl, combine cream cheese, onion, 1-1/2 cup Mexican cheese blend, garlic, 1/4 tsp cumin and parsley. Stir in chicken; set aside.
In a saucepan, melt butter [or margarine-I use margarine]. 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 Monterrey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
Spread 1/2 cup of the cheese sauce in a greased 13x9x2 inch pan. Top with 6 tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce [it won't seem like a lot of cheese sauce per layer, but don't worry]. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before serving. Yield: 12 servings.
How I layer this dish...
Such a fantastic dinner...