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Categories:
cream cheese onion green onions blend cheese garlic cumin cilantro chicken butter flour chicken broth cheese sour cream green chilies thyme salt pepper flour tortillas
Viewed: 36 - Published at: 5 years agoIngredients
- 2 (3 ounce) packages cream cheese
- 1 medium onion, chopped
- 8 green onions, chopped
- 2 packages grated Mexican blend cheese
- 2 garlic cloves, minced
- 34 teaspoon cumin
- 12 teaspoon cilantro
- 3 cups cooked chicken or 3 cups cooked turkey
- 14 cup butter
- 14 cup flour
- 1 12 cups chicken broth
- 4 ounces monterey jack cheese
- 8 ounces sour cream
- 1 (4 ounce) canchopped green chilies
- 18 teaspoon thyme
- 18 teaspoon salt
- 18 teaspoon pepper
- 12 flour tortillas
Method
- In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
- cumin and cilantro.
- Stir in chicken, set aside.
- In a saucepan, melt butter.
- Stir in flour until smooth, gradually add broth.
- Bring to a boil; cook& stir for 2 minutes or till thick.
- Remove from heat.
- Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
- Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
- Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
- Repeat tortilla, chicken and cheese sauce layers twice.
- Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and bake 10 minutes more.
- Let stand 5 minutes before serving.
