Swiss Chicken Enchiladas
Yield
10 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 6 | ounces |
corn tortillas (6-inch)
|
|
| ¼ | cup |
milk
|
|
| 10 | ounces |
enchilada sauce
canned, mild |
|
| 2 | cups |
chicken
cubed, cooked |
|
| ¾ | cup |
avocado dip
frozen (6 ounces) |
* |
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
almonds
slivered |
*
|
| ½ | cup |
sour cream
dairy |
|
| 4 | ounces |
monterey jack cheese
(1 cup), shredded |
|
| 1 | x |
radishes
or almonds, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 173.4 | ml/g |
corn tortillas (6-inch)
|
|
| 59 | ml |
milk
|
|
| 289 | ml/g |
enchilada sauce
canned, mild |
|
| 473 | ml |
chicken
cubed, cooked |
|
| 177 | ml |
avocado dip
frozen (6 ounces) |
* |
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
almonds
slivered |
*
|
| 118 | ml |
sour cream
dairy |
|
| 115.6 | ml/g |
monterey jack cheese
(1 cup), shredded |
|
| 1 | x |
radishes
or almonds, sliced |
*
|
Directions
Heat oven to 375℉ (190℃).
In a large bowl, combine cream cheese and milk.
Stir in chicken, onions, ¼ cup almonds and ½ cup Jack cheese.
Heat tortillas as directed on package.
Spoon about ¼ 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℉ (190℃) 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.
