Mom's Mexican Lasagna

Note:  this recipe takes some time to prepare and assemble.  For this reason it's not a bad idea to prepare everything ahead of time and keep covered in the refrigerator, and then just bake before serving.

Ingredients:

• 8oz. cream cheese
• 1 med. onion, chopped
• 8 green onions, chopped
• 8oz. shredded Mexican cheese blend, divided
• 2 garlic cloves, minced
• 3/4 tsp. cumin, divided
• 3 c. cooked chicken, diced
• 1/4 c. butter or margarine
• 1/4 c. flour
• 1 1/2 c. chicken broth
• 1 c. shredded Montery Jack cheese
• 1 c. sour cream
• 1 can chopped green chilis
• 1/8 tsp. thyme
• 1/8 tsp. pepper
• 9 6-inch flour tortillas

Preparation:

1. Saute onions in a skillet over medium-high heat for a few minutes, just until turning translucent.  Add a bit of oil if they begin to stick to the pan.
2. In a mixing bowl, combine onions, cream cheese, 1 1/2 c. Mexican cheese blend, garlic, and 1/4 tsp. cumin.  Stir in chicken.  Set aside.
3. In 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 heat.  Stir in Monterey Jack cheese, sour cream, chilies, thyme, pepper, and remaining 1/2 tsp. cumin.
4. Spread 1/2 cup of cheese sauce into bottom of a greased 9x13 inch baking dish.  
5. Top with six flour tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce.
6. Repeat the layers in step 5.
7. Top with remaining tortillas, cheese sauce, and Mexican cheese.  
8. Cover and bake at 350 degrees for 30 minutes.
9. Uncover and bake for 10 minutes longer.
10. Let stand for 5 minutes before serving.