"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Chili Lasagna Recipe

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This recipe for Chicken Chili Lasagna, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Bot
Added: Thursday, March 1, 2007


2 pkgs (3 oz each) cream cheese, softened
1 med onion, chopped
8 green onions, chopped
2 c shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced cilantro or parsley
3 c cubed cooked chicken
1/4 c butter
1/4 c flour
1-1/2 c chicken broth
1 c shredded Monterey jack cheese
1 c sour cream
1 c (4 oz) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved

In mixing bowl, combine cream cheese, onions, 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 cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with 6 tortilla halves, 1/3 of the chicken mixture and a 1/4 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. Let stand 5 minutes before cutting.

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