"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

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


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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