Swiss chicken enchiladas
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 oz pkg. cream cheese,softened | |
| 1 | 6 oz pkg. Corn Tortillas | |
| ¼ | cup | Milk |
| 1 | 10 oz can mild enchilada sauce | |
| 2 | cups | Cubed,cooked chicken |
| ¾ | cup | (6 oz.) container frozen avocado dip |
| ½ | cup | Sliced green onions |
| ¼ | cup | Slivered almonds |
| ½ | cup | Dairy sour cream |
| 4 | ounces | (1 cup) shredded Monterey Jack cheese |
Directions
Sliced radishes or almonds
Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions,¼ cup almonds and ½ cup Jack cheese.
heat tortillas as directed on package.Spoon about ¼ 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.