2 packages (3-oz each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups(8-oz) Mexican-Cheese blend, shredded and divided
2 cloves garlic, minced
3/4 teaspoon cumin, ground and divided
1/2 teaspoon fresh cilantro, minced (can substitute parsley)
3 cups chicken, cooked and cubed
1/4 cup butter or margarine
1/4 cup flour, all-purpose
1-1/2 cups chicken broth
1 cup(4-oz) Monterey Jack cheese, shredded
1 cup(8-oz) sour cream
1 can(4-oz) green chilies, chopped and drained
1/8 teaspoon thyme, dried
1/8 teaspoon salt
1/8 teaspoon pepper
12 each tortillas, flour (6-inches), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-Cheese blend, garlic, 1/4 teaspoon 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 a greased 13x9x2 inch 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 in a preheated 350F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Yield: 12 servings