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. |
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