1 c. Bisquick mix
3/4 c. milk
1/2 tsp. chili powder
2 eggs
1/4 c. finely chopped ground onions

FILLING:

3 c. chopped cooked chicken
1 c. shredded Jack cheese (4 oz.)
1/2 c. salsa
1 avocado, peeled and cut up
1/2 c. sour cream
1/2 c. water
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed

Chopped tomato for garnish and shredded cheddar cheese for garnish. To prepare enchilada crepes, beat baking mix, milk, chili powder, and egg with wire whisk or hand beater until almost smooth. Stir in onions. For each crepe, pour 1/4 cup batter into hot, lightly greased 10 inch pan. Rotate pan until batter covers bottoms. Gently loosen edge; turn and cook other side until golden brown. Place between sheets of waxed paper. To make filling, mix chicken, jack cheese, and salsa. Spoon chicken mixture down center of crepes. Fold ends of crepes over chicken mixture. Place folded sides down on greased cookie sheet. Bake 15 minutes at 350 degrees. Place avocado, sour cream, water, salt, pepper and garlic in blender container. Cover and blend until smooth, about 1 minute. Pour into saucepan. Cook and stir over low heat until hot. Serve over crepes. Garnish with tomato and cheese. Makes 6 servings.

NOTE: Also excellent with cold guacamole instead of cooked sauce.