Chicken Enchiladas & Avocado Salad

Creamy Chicken Enchiladas - J. Akin

Saute:
1 chopped medium onion
2 tablespoons butter
Add:
2 cans chopped green chilies
3 cups chicken, cooked and chopped
2 - 8 oz. blocks cream cheese

1-2 packages flour tortillas
2-3 cups shredded Monterey Jack cheese
2 cups heavy whipping cream
garlic powder
salt and pepper

Saute onions in butter. Add green chilies and cream cheese. Heat on low until melted. Add chicken, garlic powder, salt and pepper to taste. Spoon mixture into tortillas and roll up. Place in greased 9x13 dish. Sprinkle cheese on top. Pour whipping cream on last. Bake at 350 for 30-35 minutes.

Avocado & Tomato Salad with Confetti Vinaigrette

1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 cup finely chopped parsley
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 small jalapenos, finely chopped
1 clove garlic, finely chopped
1 tablespoon granulated chicken bouillon
4 medium tomatoes
2 medium ripe avocados

Combine bell pepper, onion, parsley, olive oil, lime juice, jalapenos, garlic, and bouillon in medium bowl, stir well. Refrigerate for 30 minutes.

Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter, drizzle with prepared dressing.