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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.

The Cook:  Carol Jancsi Keywords: Mexican, avocado, chicken
Category: Mexican
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #498 was added on March 02, 2009 by deebeeeff and last updated on October 29, 2021.


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