Recipe and Photo by: Better Homes and Gardens
A dreamy cream cheese-sour cream dressing makes chicken breasts more versatile than ever in this tasty recipe. Serve it on bread or in tortillas.
boneless skinless chicken breasts (10 to 12 oz. total), finely chopped
teaspoon ground cumin
3-ounce package cream cheese
shredded sharp cheddar cheese (2 oz.)
10-ounce can diced tomatoes and green chile peppers, drained
green onions, thinly sliced
snipped fresh cilantro
white sandwich bread, crusts removed, or six 8-inch flour tortillas
Avocado slices, cucumber slices, or tomato slices (optional)
leaves Bibb or green leaf lettuce
1. In a large skillet cook chicken in hot butter until lightly browned and no pink remains. Stir in chili powder, cumin, garlic, and cayenne; cook for 1 minute more. Cool slightly.
2. In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. Fold in chicken mixture, drained tomatoes and peppers, green onions, and cilantro. Cover and chill up to 24 hours. Spread mixture on 6 slices of bread. Top with avocado, cucumber, or tomato slices; add lettuce and remaining 6 slices of bread. (Or spread chicken mixture evenly over tortillas; top with lettuce, and avocado, cucumber, or tomato slices. Roll up tortillas. Makes 6 sandwiches.
nutritional info per serving
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