Confetti Chicken And Avocado Enchiladas

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)

• 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