INGREDIENTS
3 cs
cooked chicken
2 1/2 cs
salsa
2 tsps
ground cumin
1 1/2 cs
red bell pepper
6 ozs
cream cheese
1 c
green onions
2/3 c
olives
2
avocado
4 12-inches
flour tortillas
1 serving
cheese
1 can
enchilada sauce
1 serving
sour cream
1 slices
extra-virgin olive oil
1 serving
tomatoes