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Swiss Chicken Enchiladas
Yields: 10 serving(s)
Ingredients
- 1 8 ounce(s) pack cream cheese,softened
- 1 6 ounce(s) pack corn tortillas
- 1/4 cup(s) milk
- 1 10 ounce(s) can mild enchilada sauce
- 2 cup(s) cubed,cooked chicken
- 3/4 cup(s) (6 oz.) container frozen avocado dip
- 1/2 cup(s) sliced green onions
- 1/4 cup(s) slivered almonds
- 1/2 cup(s) dairy sour cream
- 4 ounce(s) (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,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.
Rate this recipe: 
(2 votes, average: 4 out of 5)
(2 votes, average: 4 out of 5) 
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