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Mix cream cheese, onions, Mexican cheese, garlic, 1/2 cumin and cilantro. Stir in the chicken - set aside. Melt the margarine, stir in the flour until smooth- add the chicken broth, bring to boil, cook and stir 2 mins until thick. Remove from heat, add in Jack cheese, sour cream, chiles, thyme, salt, pepper and rest of cumin.
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Spread 1/2 cup of cheese sauce in greased 9x13 dish. Top with six tortillas halves, 1/3 of chicken mix, and 1/4 of cheese sauce. Repeat twice, or once with larger portions. Top with any remaining shredded cheese.
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