Chicken Chile Lasagna

6 ounces cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 ounces) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup (4 ounces) shredded Monterey jack cheese
1 cup (8 ounces) sour cream
1 (4 ounce) can chopped green chiles, drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 (6-inch) flour tortillas, 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, chiles, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2-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 at 350 degrees F for 30 minutes.

Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Yield: 12 servings

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