Swiss Chicken Enchiladas
1 8 oz pkg. cream cheese, softened
1 6 oz pkg. corn tortillas
1/4 cup milk
1 10 oz can mild enchilada sauce
2 cup cubed, cooked chicken
3/4 cup (6 oz.) container frozen avocado dip
1/2 cup sliced green onions
1/4 cup slivered almonds
1/2 cup 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.