1 1/2 c. shredded or chopped cooked chicken
1 1/4 c. picante or taco sauce
1 tsp. ground cumin
3/4 c. chopped red or green pepper
1 pkg. (3 oz.) cream cheese, softened
1/2 c. chopped green onion
1/4 c. sliced ripe olives
1 ripe avocado, peeled, seeded & cut into slices
8 flour tortillas (6-7")
Other toppings: sour cream, diced tomatoes, cheese, etc.

Combine chicken, 1/2 cup of picante sauce and cumin in saucepan; simmer 5 minutes, stirring occasionally. Add chopped peppers, cream cheese, onions and olives, stirring until cream cheese is melted. Place 1 avocado slice down center of each tortilla; top with chicken mixture. Roll up; place seam side down in greased 11 x 7 inch baking dish. Spoon remaining 3/4 cup picante sauce evenly over enchiladas; cover with foil.

Bake at 350 degrees for 25-30 minutes, or until hot. Top as desired with remaining avocado and additional toppings. Serve with more picante sauce. Makes 4 servings. Note: Corn tortillas may be substituted. Fry briefly to soften and drain on paper towels before using.