Ingredients Jump to Instructions ↓

  1. 1/2 pound boneless skinless chicken breast, cut into thin slices

  2. 1 tablespoon butter

  3. 1 garlic clove, minced

  4. 1 teaspoon chili powder

  5. 1/2 teaspoon ground cumin Dash cayenne pepper

  6. 1 package (3 ounces) cream cheese, softened

  7. 1/2 cup shredded cheddar cheese

  8. 1/4 cup sour cream

  9. 1 can (10 ounces) diced tomatoes and green chilies, drained

  10. 2 green onions, thinly sliced

  11. 4 flour tortillas (8 inches), room temperature Sliced avocado, sliced ripe olives and salsa

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the chicken in butter until no longer pink. Add the garlic, chili powder, cumin and cayenne; cook and stir until heated through. Remove from the heat; cool. In a small bowl, beat the cream cheese, cheddar cheese and sour cream until blended. Stir in the chicken, tomatoes and onions. Spoon 1/2 cup chicken mixture down the center of each tortilla; top with avocado and olives. Fold sides over filling and secure with a toothpick if desired. Serve with salsa. Yield: 4 servings.


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