Enchilada Crepes - Michigan Country Lines Magazine

Ingredients

• 1 c. baking mix (Bisquick®)
• 3/4 c. milk
• 1/2 t. chili powder
• 2 eggs
• 1/4 c. green onions, finely chopped
• 3 c. cooked chicken, finely chopped
• 1 c. shredded Monterey Jack cheese
• 1/2 c. salsa
• 1 avocado, peeled and cut up
• 1/2 c. sour cream
• 1/2 c. water
• 1/4 t. salt
• 1/8 t. pepper
• 1 clove garlic, crushed
• chopped tomato
• shredded cheddar cheese