• In a large skillet heat butter over medium heat until melted. 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.

Nutrition Facts

289 calories, (8 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 68 mg cholesterol, 466 mg sodium, 20 g carbohydrates, 2 g fiber, 4 g sugar, 19 g protein.

Reviews (4)

28 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
4 stars, easy & really tasty! Add some salt & pepper to the chicken as it cooks & to the mixture.
Rating: 3 stars
I agree with another reviewer. Please give better quantities. For instance I currently have a breast of chicken that weighs 1 lb, but also have a breast that weighs 8 oz. The point being what size should be used?
Rating: Unrated
These chicken enchilada wraps were quite yummy.
Rating: Unrated
How much cream cheese? Please clarify ingredient quantity.