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Title: Swiss Chicken Enchiladas
Categories: Poultry Mexican Cheese
Yield: 10 Servings
| 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 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.
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