Tex-Mex Chicken Enchiladas

This recipe is so tasty. I found it in a Koosharem, Utah cookbook. Now I served this to some very picky teenage boys, whom were mostly from Mexico and they loved it and wanted more!

1 Enchilada Crepe recipe
3 cups fine chopped, cooked chicken
1/2 cup salsa
1/2 cup water
1/4 tsp. salt
1/8 tsp. pepper
1 garlic clove
1/2 sour cream
1 avocado
chopped tomatoes
shredded cheddar cheese
shredded lettuce
Prepare individual crepes. Heat oven to 350. Mix chicken, cheese and salsa. Speeon down center of crepe. Fold edges over mixture. Place folded side down on greased cookie sheet and bake 15 minutes. Place avocado, water, salt, sour cream and pepper in blender. Blend until smooth. Cook over low heat until hot. Serve over crepes. Garnish with tomatoes, lettuce and cheese.

Enchilada Crepes

1 cup Bisquick
3/4 cup milk
1/4 tsp. chili powder
2 eggs
1/4 cup fine chopped green onions

Beat all ingredients but onions; stir in onions. Pour 1/4 cup batter on hot oiled skillet (10 inches). Rotate until brown. Loosen, turn and cook. Place between wax paper.