| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Poultry, Mexican, Cheese/eggs | 10 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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