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.