Serves:

Ingredients:

1 8 oz pkg. cream
4 oz (1 cup) shredded Monterey
1/2 c Dairy sour cream
1/4 c Slivered almonds
1/2 c Sliced green onions
avocado dip
3/4 c (6 oz.) container frozen
2 c Cubed,cooked chicken
sauce
1 10 oz can mild enchilada
1/4 c Milk
1 6 oz pkg. Corn Tortillas
cheese,softened
Jack cheese

Method:

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.