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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, melt butter over medium heat. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic and cayenne pepper; cook and stir for 1 minute more. Cool slightly.
In a medium mixing bowl, beat cream cheese, Cheddar cheese and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.
Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.