Ingrédients pour Chicken Chili Lasagna
- 4 ounces cream cheese, softened
- Onion
- Green Onions
- Mexican Blend Cheese
- Garlic Cloves
- Ground Cumin
- Fresh Cilantro
- Cooked Chicken
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Chicken Broth
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup sour cream
- Green Chilies
- Dried Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Flour Tortillas
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Comment préparer Chicken Chili Lasagna
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine softened cream cheese, chopped onion, 1 1/2 cups shredded Mexican cheese blend, minced garlic, 1/4 teaspoon ground cumin, and 2 tablespoons chopped cilantro.
- Stir in 2 cups shredded cooked chicken.
- Set aside.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 2 cups chicken broth until smooth.
- Bring to a boil, then reduce heat and simmer for 2 minutes, or until thickened.
- Remove from heat and stir in 1 cup shredded Monterey Jack cheese, 1/2 cup sour cream, 1 (4-ounce) can drained diced green chilies, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin.
- Spread 1/2 cup of the cheese sauce in a greased 13x9x2-inch baking dish.
- Layer 6 tortilla halves over the cheese sauce. Top with one-third of the chicken mixture and 1/4 of the remaining cheese sauce.
- Repeat layers twice more: chicken mixture, tortilla halves, and cheese sauce.
- Top with remaining tortilla halves, the remaining cheese sauce, and the remaining Mexican cheese blend.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
76g
Carbs
7g
