Mexican Lasagna

1 pkg cream cheese, softened

1 can chili's, chopped & drained

2 teaspoons cumin

1/2 onion, processed

1 c shredded cheese

2 chicken breasts

1-2 cans chicken broth

8-10 tortillas

1 can green enchilada

3 cups shredded cheese

Boil chicken breasts in chicken broth and 1 teaspoon cumin. 5-10 minutes on medium high heat. You will know it is shreddable when you can put a fork in the center and the chicken breaks. Remove chicken from broth mixture and shred onto a plate. Mix cream cheese, chili's, cumin, onion, 1 cup cheese, and meat. Spray 9x13 pan. Layer ripped tortilla on the bottom. 1/3 cheese mixture, 1/3 enchilada sauce. Repeat twice. Bake at 375 for 20 minutes. Add remaining 2 cups of cheese and cook 5 minutes.

My brother-in-law Brent invented this recipe. It is so creamy and yummy. It makes great leftovers and you can make it ahead and cook later.