Kicking Chicken Sandwiches |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From BHG. Cook time is chill time. I personally love to use the tortillas and add chunky salsa to mine. Ingredients:
2 chicken breasts, finely chopped |
1 tablespoon butter |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
1 dash cayenne pepper |
1 (3 ounce) package cream cheese, softened |
1/2 cup shredded sharp cheddar cheese |
1/4 cup sour cream |
1 (10 ounce) can diced tomatoes with green chilies, drained |
2 green onions, thinly sliced |
2 tablespoons snipped fresh cilantro |
12 slices white bread or 6 (8 inch) flour tortillas |
12 leaves green leaf lettuce |
avocados or cucumbers (optional) or tomato, slices (optional) |
Directions:
1. In a large skillet cook chicken in hot butter until lightly browned and no pink remains.
2. Stir in chili powder, cumin, garlic, and cayenne; cook for 1 minute more. Cool slightly.
3. In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined.
4. Fold in chicken mixture, drained tomatoes and peppers, green onions, and cilantro.
5. Cover and chill up to 24 hours.
6. Spread mixture on 6 slices of bread. Top with avocado, cucumber, or tomato slices.
7. 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.
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