Recipe - Swiss Chicken Enchiladas

1 8 ounce pkg. cream
cheese,softened
1 6 ounce pkg. Corn Tortillas
One fourth cup Milk
1 10 ounce can mild enchilada
sauce
2 cup Cubed,cooked chicken
Three fourths cup (6 oz.) container frozen
avocado dip
One half cup Sliced green onions
One fourth cup Slivered almonds
One half cup Dairy sour cream
4 ounce (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,One fourth cup almonds and One half cup Jack cheese. heat tortillas
as directed on package.Spoon about One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini