Chicken Avocado Enchiladas

Ingredients

• 3 c. chopped, cooked chicken
• 2 1/2 c. salsa
• 2 heaping tsp. ground cumin
• 1 1/2 c. chopped red or green pepper
• 6 oz cream cheese, cubed and softened
• 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
• Cheese
• 1 can of enchilada sauce for dipping
• Optional
• Sour cream
• Extra Olive slices
• Diced Tomatoes

Instructions

1. 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.
2. 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.
3. Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
4. Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.
5. Bake in 350 degree oven for 25-30 minutes or until hot.
6. Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.
7. Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Notes