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Chicken Avocado Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves

INGREDIENTS

3 cups

chopped (cooked chicken)

2 1/2 cups

salsa

2

heaping tsp. ground cumin

1 1/2 cups

chopped red or green pepper

6 oz

cream cheese (cubed and softened)

1 cup

sliced green onions (with tops or a medium purple onion)

2/3 cup

sliced ripe olives

2

ripe avocado (peeled, pit removed, and cubed)

4

12 inch in. flour tortillas

Cheese

1 can

enchilada sauce for dipping

Optional

Sour cream

Extra Olive slices

Diced Tomatoes