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Chicken Sandwiches

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, B12, D
    MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 skinless, boneless chicken breast halves (10 to 12 oz. total), finely chopped

    2. 1 tablespoon butter

    3. 1 teaspoon chili powder

    4. 1/2 teaspoon ground cumin

    5. 1 clove garlic, minced

    6. Dash cayenne pepper

    7. 1 3 ounce package cream cheese, softened

    8. 1/2 cup shredded sharp cheddar cheese (2 oz.)

    9. 1/4 cup dairy sour cream

    10. 1 10 ounce can diced tomatoes and green chile peppers, drained

    11. 2 green onions, thinly sliced

    12. 2 tablespoons snipped fresh cilantro

    13. 12 slices white sandwich bread, crusts removed, or six 8-inch flour tortillas

    14. Avocado slices, cucumber slices, or tomato slices

    15. 12 leaves

    16. Bibb or green leaf lettuce

    Instructions Jump to Ingredients ↑

    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.

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