Monday, June 20, 2011

Chicken Avocado Enchiladas

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 
1 can of enchilada sauce for dipping
Sour cream
Extra Olive slices
Diced Tomatoes

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.