This recipe is a fast version of mild chicken enchiladas.
And guess what? I got a food processor! Finally! I know--I'm so behind the times, but I have been hand chopping everything for so long! My mom got me a really nice, handy-dandy food chopper, and I can tell already that I'm going to love it and use it a ton.
I halved this recipe and made it in a 8 x 8 casserole dish.
2 pkgs. (3 oz. each) cream cheese
1 med. onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup margarine
1/4 cup all-purpose flour
1 1/2 cup chicken broth
1 cup (4 oz) shredded Monterey Jack cheese
1 cup sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas, halved
In a mixing bowl, combine cream cheese, onions, 1 1/2 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. 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 greased casserole pan. 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.
*When covering cheese-topped lasagna with foil before baking, coat the underside of the foil with nonstick cooking spray. That way the melted cheese won't come off with the foil.
*Freeze individual pieces of leftover lasagna in an airtight container for a quick lunch or dinner later.