From the kitchen of Joyce Lohman
Cook:
2 lb chicken.
Cube chicken.
You’ll need 3 cups.
Combine:
6 oz cream cheese
1 med. onion, chopped
7 green onions, chopped
2 garlic cloves, minced
1/2 tsp parsley
1/4 tsp cumin
Stir in the cooked chicken.
Set aside.
In saucepan melt:
1/4 c butter or margarine
Stir in:
1/4 c flour
Stir until smooth.
Gradually add:
1 1/2 c chicken broth
Bring to a boil.
Cook & stir for 2 minutes.
Remove from heat.
Stir in:
1 c sour cream
1/2 tsp cumin
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
1/2 c Monterey Jack cheese, shredded
Assembly
Spray a 13x9x2 dish with cooking spray.
Spread 1/2 c of cheese sauce across dish.
Top with:
3 tortillas, cut in half
1/3 of chicken mixture
1/4 of cheese sauce
Repeat tortilla, chicken, cheese layers twice.
This is a total of 12 6″ tortillas, all cut in half.
Top with remaining tortillas, cheese sauce & remaining Mexican cheese blend.
Top with:
1 green onion, chopped
Cover & bake @ 350, 30 minutes.
Uncovered, 10 min or until heated through.
Let stand 5 min before cutting.
Makes 12 servings
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