Ingredients
- 280 gr mild enchilada
- 280 gr cubed
- 120 ml dairy sour cream
- 230 ml cream
- 110 gr corn tortillas
- 60 ml milk
- 60 gr green onions (sliced)
- 32 gr slivered almonds
-Jack cheese Sliced radishes or almonds Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions, quarter cup almonds and half cup Jack cheese. heat tortillas as directed on package.Spoon about quarter cup filling down center of each warm tortilla;roll up.Place seam side down in ungreased 13 x 23 cm baking dish.Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 190ºC or 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.
