1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
1 can of enchilada sauce for dipping
Extra Olive slices
Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.Top with a strip of a heaping 1/2 cup of chicken mixture.
Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.
Bake in 350 degree oven for 25-30 minutes or until hot.
Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!