Swiss chicken enchiladas
Yield: 10 servings
Ingredients:
- 1 8 oz pkg. cream -cheese softened
- 1 6 oz pkg. Corn Tortillas
- 1/4 c Milk
- 1 10 oz can mild enchilada -sauce
- 2 c Cubed cooked chicken
- 3/4 c (6 oz.) container frozen -avocado dip
- 1/2 c Sliced green onions
- 1/4 c Slivered almonds
- 1/2 c Dairy sour cream
- 4 oz (1 cup) shredded Monterey
Instructions:
-Jack cheese Sliced radishes or almonds Heat oven to 375 degrees.In a large bowl combine cream cheese and milk.Stir in chicken onions 1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas as directed on package.Spoon about 1/4 cup filling down center of each warm tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small bowl combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish with radishes or almonds. Makes 10 enchiladas.
