Confetti Chicken And Avocado Enchiladas
Ingredients
1 1/2 cups shredded or chopped
cooked chicken
1 1/4 cups picante sauce, divided use
1 teaspoon ground cumin
3/4 cup chopped red bell pepper
1 package (3 ounces) cream cheese, softened
1/2 cup sliced green onions with tops
1/4 cup sliced ripe olives
1 ripe avocado, peeled, seeded and cut lengthwise into 12 slices
8 flour tortillas (6 to 7 inch diameter)
Directions
- Combine chicken, 1/2 cup picante sauce and cumin in saucepan.
- Simmer 5 minutes, stirring occasionally.
- Add red pepper, cream cheese, green onions and olives, stirring until cream cheese is melted.
- Place avocado slice down center of each tortilla.
- Top with heaping 1/4 cup of the chicken mixture.
- Roll up.
- Place seam side down in greased 11-by-7-inch baking dish.
- Spoon remaining 3/4 cup picante sauce over enchiladas.
- Cover with foil.
- Bake at 350 degrees 25 to 30 minutes or until heated through.
- Top as desired with remaining avocado and optional toppings.
- Serve with additional picante sauce.
4 servings