Lara’s Chicken Enchiladas

Lara’s Chicken Enchiladas

Lara Berg Thomas was my husband’s assistant and my friend. She and her husband, Chris, were and are wonderful people. Lara helped me with my wedding and then 1 ½ years later, threw me a surprise baby shower. She and Chris moved back to the Seattle area where they were from to be near their family, but they will always be dear and special people to us.

1 (10.5 ounce) cans cream of chicken soup (you can use the 99.9% fat-free)
1 (8 ounce) carton sour cream (you can use low-fat but NOT fat-free)
1 (4 ounce) can chopped green chilies
1 (8 ounce) black medium cheddar cheese, shredded
1 (8 ounce) black Monterey Jack (or Pepper Jack for more of a bite), shredded
1 ½ pounds chicken breasts, cooked and shredded
10 flour tortillas

Mix together the soup, sour cream, chilies and half of the cheeses. Divide this mixture in half. In one half, add the cooked and shredded chicken. Spread half of the mixture without the chicken in the bottom of a greased 9x13-inch baking dish. Evenly divide the chicken mixture between the 10 tortillas. Roll the tortillas up and place seam side down in the prepared baking dish. Spread enchiladas with the remaining sauce mixture and top with reserved cheeses. Allow to chill 8 hours or overnight, if time permits. Bake at 350 degrees for 30 to 40 minutes, or until cheese is bubbly and sauce is hot.

Makes 6 to 8 servings