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Swiss Chicken Enchiladas
Couverts
10
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Ingredients
▢
10
corn tortillas
▢
8
oz
light cream cheese
softened
▢
1/4
cup
milk
▢
2
cups
cubed
cooked chicken
▢
1/2
cup
sliced green onions
▢
1/4
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
▢
1/2
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 13x9 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.
Nutrition values
Calories:
223
kcal
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Course;
Chicken
/ Torttilla
Cuisine;
European
/ Switzerland
Diets;
Low Carb