2 skinless, boneless chicken breasts (10-12 oz total), finely chopped

1 Tbsp butter

1 tsp chili powder

1/2 tsp ground cumin

1 clove garlic, minced

dash cayenne pepper

1 3-oz pkg cream cheese, softened

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

1/4 cup sour cream

1 10 oz can diced tomatoes and green chili peppers, drained.

2 green onions, thinly sliced

2 Tbsp snipped fresh cilantro

12 slices white bread or 6 tortillas

Garnish: avocado, cucumber or tomato slices, lettuce.

1. In large skillet cook chicken in hot butter until lightly browned and no pink remains. Stir in Chili powder, cumin, garlic and cayenne; cook 1 minute more. Cool slightly.
2. In medium bowl beat cream cheese, cheddar cheese and sour cream until creamy and combined. Fold in chicken mixture, drained tomatoes and chili peppers, green onions and cilantro. Cover and chill up to 24 hours. Serve on bread or tortillas. Makes 6 sandwiches.