This recipe was inspired by Taste of Home's Chicken Chili Lasagna recipe.  The flavors of onion, peppers, cheeses and the cumin blended really well and made this dish very enjoyable. My husband had a good suggestion to improve this recipe for next time. We are going to add red peppers with the green in the cheese sauce and black beans between the chicken and cheese layers. This recipe was excellent and you can't go wrong with these ingredients - chicken, cheese and peppers, enough said!

INGREDIENTS

3 ounces reduced fat cream cheese, softened
1 medium onion, chopped
2 green onions, chopped
3/4 cup shredded reduced fat Mexican cheese blend, divided
1 garlic cloves, minced
3/4 teaspoon ground cumin, divided
3 cups chopped/shredded cooked chicken
2 Tablespoons butter
1/8 cup all-purpose flour
1/2 cup water
½ cup shredded reduced fat Colby Jack cheese
4 ounces fat free sour cream
½ cup chopped green bell pepper
1/8 teaspoon salt
1/8 teaspoon pepper
6 soft tortilla shells (6 inches)

DIRECTIONS

In a large bowl, mix the cream cheese, onions, ½ cup Mexican-cheese, garlic, and 1/4 teaspoon cumin until blended.
Stir in chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add water or broth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in Colby Jack cheese, sour cream, green bell pepper, thyme, salt, pepper and remaining cumin.
Spread thin layer of the cheese sauce in a greased 8 inch round baking dish.
Top with a tortilla, cover tortilla with a third of the chicken mixture, followed by a layer of the cheese sauce.
Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
Bake at 350° for 30 minutes or until bubbling and heated throughout.
Let stand 5 minutes before cutting.