Mexican Chicken Lasagna

This is very similar to my Chicken Enchiladas, but quicker and faster because you just layer everything in the pan, instead of rolling all the enchiladas!

1 onion chopped
2 cloves garlic chopped
2 cups chicken broth
2 cups cooked cubed chicken
1 small can green chilis
1 8oz package cream cheese, cubed
1 large can or 2 small cans of green enchilada sauce
1 can corn(or beans) drained
2 cups shredded cheddar cheese
1 cup sour cream
flour tortillas
season to taste with salt, black papper, red pepper, garlic powder and cumin

Into a large pan with a small amount of oil, put onions and garlic. Begin cooking over medium heat, when the onions begin to soften add chicken stock and reduce by at least half. When reduced add chilis, chicken and season. Cook until chicken is warmed through and both has reduced a bit more. Add cream cheese and stir until completly melted.

Now assemble the lasagna. Spray a 9x13 pan with cooking spray. Layer flour tortillas, 1/2 of chicken mixture, 1/2 of corn, 1/3 of cheese and1/3 of enchilada sauce. Reapeat. Top with flour tortillas. Mix the 1/3 enchilada sauce with sour cream and pour over the flour tortillas. Top with the remaining grated cheese. Bake at 350 until lightly browned and bubbly......about 45 minutes. Let cook at least 10 minutes to firm up.