Swiss Chicken Enchiladas
Ingredients
- 10 corn tortillas
- 8 oz light cream cheese softened
- ¼ cup milk
- 2 cups cubed cooked chicken
- ½ cup sliced green onions
- ¼ cup slivered almonds
- 4 oz 1 cup shredded, low-fat Monterey Jack cheese
- 10 oz mild enchilada sauce
- 6 oz container frozen avocado dip thawed
- ½ cup dairy non-fat sour cream
- sliced radishes or almonds
Instructions
- Heat oven to 375 degrees F.
- In large bowl, combine cream cheese and milk.
- Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese.
- Heat tortillas on griddle.
- Spoon about 1/4 cup filling down center of each warm tortilla; roll up.
- Place seam side down in ungreased 13×9 inch (3-quart) baking dish.
- Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
- Bake in preheated oven for 10 to 15 minutes or until bubbly.
- In small bowl, combine guacamole and sour cream.
- Spoon over warm enchiladas.
- Garnish with radishes.
Nutritional Information
Calories: 223 kcal
