3 c. finely chopped, cooked chicken
1 c. shredded Monterey Jack cheese (4 oz.)
1/2 c. salsa
1 avocado, peeled & cut up
1/2 c. dairy sour cream
1/2 c. water
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, crushed
Chopped tomato
Shredded cheddar cheese

Heat oven to 350 degrees. Mix chicken, Monterey 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.

Place avocado, sour cream, water, salt, pepper and garlic in blender container; cover and blend on high speed until smooth, about 1 minute. Pour into saucepan. Cook and stir over low heat until hot. Serve over crepes. Garnish with tomato and cheddar cheese. 6 servings.