Southwest Chicken with Chipotle Cream

READY IN: 55mins
Recipe by Sue Lau

Adjust the chiles to your taste: add as many as you can tolerate! :)

Top Review by Tonk mama

I am a native New Mexican and (embarrassingly) have never cooked with chipotle chiles. I tried this recipe and found it outstanding...my husband came in from work and said "something smells awesome", and my teenage boys loved it. After I made the first batch of sauce, I immediately made a 2nd batch. This is a perfect blend of spiciness, garlic and creaminess. Next time I will decrease the cumin by half (not a big fan of cumin, but it is beautiful in the sauce), and use boneless skinless chicken breasts; will also try this as a pasta sauce with grilled chicken breasts. This sauce can be used multiple ways. Thank you so much for a wonderful recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
  3. Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
  4. Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
  5. Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
  6. After chicken has baked 25 minutes, remove from oven and drain any fat.
  7. Pour chipotle cream over chicken and top with grated queso cheese.
  8. Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
  9. Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
  10. Goes good with steamed rice (and extra sauce on top).

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