Prep 5 mins
Cook 40 mins
This is an easy but delicious meal from the Los Barrios Family Cookbook. The restaurant, Los Barrios, is one of San Antonio's true gems. This is a recipe which I was lucky enough to adopt, have made it numerous times and love it.
- 4 boneless skinless chicken breasts
- 1⁄2 cup chopped yellow onion
- 2 garlic cloves
- 1 tablespoon salt
- 8 ounces cream cheese, room temperature
- 1 cup milk
- 4 canned chipotle chiles
- salt and pepper
- paprika (to garnish)
- Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt in large pot and add water to cover.
- Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain well.
- While chicken is cooking, preheat the oven to 325 degrees Farenheit and grease a 9x13 baking dish.
- Combine the cream cheese, milk, chiles and salt and blend well, then season to taste with salt and pepper.
- NOTE: If you're not sure how much heat you want in your sauce, start with one or two of the chipotles, and taste the sauce.
- Place the chicken in the baking dish and pour the sauce over the top.
- Sprinkle with paprika and bake 20 minutes.
This makes the most tender, juicy chicken. We loved it! I used 2 chipotle peppers, and some of the adobo from the can. And I threw in some cumin, too. After simmering the chicken, I sliced it to about 1/2 inch slices, put it in the pan, and poured the sauce over. And while blending the sauce in the blender, I also threw in the garlic that had simmered with the chicken. This can't be any easier, but the results are very good. Thanks mox!
Where should I begin? First it took me months to find a grocery store that sold chipotles, I finally found one 45 min away...I have never made or eaten anything w/chipotles so I was kinda surprised by the pungent smell (is it the pepper or the adobe?) I was a little hesitant about using it, but I continued...btw, I also used reduced fat cream cheese and 1%milk. I also cut the breasts in half lengthwise to maximize penetration of seasonings *tsd* I sprinkled a little cheddar on top as well. Anyways, I did not particulary care for the smokeyness? of the chipotle and would probably use regular jalepenos next time...BUT my DH absolutely loved and devoured his and said "You can make this ANY time!" I served w/yellow rice. Thanks mox!
Well, I cheated a bit .... I got to the market and they didn't have canned chipotles, but they did have a medium-heat chipotle salsa. I used that to taste (maybe 1/2 cup, 3/4 cup?) along w/a small can of diced green chiles. Delicious! I have some left over and I think I'll shred the chicken in the sauce, and eat it over pasta.