Avocado Enchiladas

Adapted from A Taste of Richmond

I love avocado so this recipe caught my eye!  They were a good spin on a classic enchilada.

Ingredients:

• 3 cups chopped, cooked chicken
• 1 cup salsa
• 1 can red enchilada sauce
• 2 heaping tsp ground cumin
• 1 ½ cups green or red pepper, chopped
• 6 oz sour cream
• 1 cup sliced green onions
• 2 ripe avocados, sliced
• 6 (10 inch) flour tortillas
• Cheese

Directions:

·         Throw pepper and onion in with the chicken the last minute of cooking.  Combine chicken mixture, salsa, and cumin in saucepan.  Simmer and stir for 5 minutes.  Add sour cream.

·         Divide avocado pieces evenly in the tortillas.  Put avocado pieces in a strip down the center of each tortilla.  Top with a heaping ½ cup of chicken mixture and cheese. 

·         Rull up tightly.  Cut in half and place each half seam side down in greased baking dish.  Spoon enchilada sauce over enchiladas.  Cover tightly with foil.

·         Bake in 350 degree oven for 25-30 minutes or until hot.  Top with a sprinkle of cheese and return to oven for a couple of minutes until it melts.  Serve with rice and beans.