1 1/2 c. chopped, cooked chicken
1 1/4 c. salsa
1 tsp. ground cumin
3/4 c. chopped red or green pepper
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sliced green onions, with tops
1/3 c. sliced ripe olives
1 ripe avocado, peeled, pit removed, and cut into 12 lengthwise slices
8 (6-7 in.) flour tortillas
Combine chicken, 1/2 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add pepper, cream cheese, green onions, and olives. Stir until cream cheese melts. Place 1 avocado slice down center of each tortilla; top with heaping 1/4 cup of chicken mixture. Roll up; place 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°F oven for 25-30 minutes or until hot. Top as desired with remaining avocado and optional toppings. Serve with additional salsa.
Save by using Fresh Avocadoes and Old El Paso Chunky Salsa.
Prices Valid November 4, 2012 to November 10, 2012
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