---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Mexican, Cheese/eggs
       Yield: 10 servings
       1    8 oz pkg. cream
       1    6 oz pkg. Corn Tortillas
     1/4 c  Milk
       1    10 oz can mild enchilada
       2 c  Cubed,cooked chicken
     3/4 c  (6 oz.) container frozen
            -avocado dip
     1/2 c  Sliced green onions
     1/4 c  Slivered almonds
     1/2 c  Dairy sour cream
       4 oz (1 cup) shredded Monterey
            -Jack cheese
   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.