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

Sour cream
Olive slices
Diced tomatoes
Cheese

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 degree oven for 25-30 minutes or until hot. Top as desired with remaining avocado and optional toppings. Serve with additional salsa. Serves 4.