Chicken Enchilada Lasagna With White Sauce - cooking recipe

Ingredients

6 ounces cream cheese
1 medium onion
3 cups cheese, mexican blend, divided
2 minced garlic cloves
3/4 teaspoon cumin, divided
1/2 teaspoon cilantro or 1/2 teaspoon parsley
3 cups cooked chicken
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 1/2 ounce) can green chilies
1/8 teaspoon thyme
1/8 teaspoon pepper
1/8 teaspoon salt
12 (6 inch) flour tortillas, cut in half

Preparation

Preheat oven to 350 and grease 9x13 pan.
Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken.
In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin.
Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.