Reviewed: Nov. 17, 2009

Easy, added corn.

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Reviewed: Nov. 15, 2009

Made it exactly as the recipe said and it was delicious! I made it for my family and they said it should be renamed Chipotle Chicken with Spinach Cream Sauce because it tasted like something you would order in a nice restaurant in New Mexico. Next time I will add some corn to the sauce for additional texture. Delicious!

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ahlavac

Cooking Level: Beginning

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Reviewed: Oct. 20, 2009

I cooked my chicken on the stove, placed it on top of Mexican rice, and then served the sauce, well, okay, "soup" was more like it(yet it was YUMMY)over it. In a saucepan I added hot water, chicken bouillon powder, chipotle pepper(yes, just one cuz the trio of wimps can't handle the heat), sour cream, cumin, pepper, cayenne, paprika, Mexican corn with black beans(Green Giant), and salsa. I heated this "soup" up and voila! I'm still experimenting with this, but I can throw this "soup" into my refried beans! Or make a dip out of it! Choices are endless with this "soup"!

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JenB

Cooking Level: Beginning

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Reviewed: Aug. 31, 2009

It was okay. My sauce with the broiled sour cream & spinach came out very runny. Not what I expected. The chicken by itself was very good! Will make just the chicken again and would serve it on a salad, or, just as is.

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BNBKLADY

Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jul. 29, 2009

My family loved it...i should have followed the advise of using only half of the chipotle peppers.....the sauce made it extra hot but my kids still loved it! Served with cilantro-lime rice, black beans, mexi-corn, grilled peppers and a salad. Topped with sour cream and avacado.

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MommieCuzISaidSo

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

The sauce came out TOO watery! Too much sour cream.

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Frida Loves

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Reviewed: May 25, 2009

This was very good! I followed some of the other suggestions. I used half a can of the chipotle chilies and added corn to the mix. I used canned spinach since I had it on hand. I drained and squeezed out all the excess liquid before adding it. I broiled the chicken 10 minutes on each side, added the sour cream and broiled an additional 10 minutes on each side. I served this over brown rice (which I don't usually like) and it was delicious! I will absolutely make this again.

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KayNicole

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Reviewed: May 15, 2009

This is really a 4 1/2 star recipe! I added a bit more sour cream to the chipotle's, and ran it through the food processor briefly. I also added a handful of frozen corn. My son, who does NOT like chicken says this is one of the top 5 chicken recipes in his opinion!

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 22, 2009

This is a wonderful dish!!! We are Cajun and love spicy food, this lived up to it! My husband loved it and I even sent some to my mother, she called today and said that it was the best chicken she had ever eaten....and she is a excellent cook! I will be using this again!

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njpmom06

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Reviewed: Mar. 17, 2009

This was soooo good! I left out a lot of the sour cream because my boyfriend doesn't like it and I didn't want him to taste it. Also, I took out a lot of the seeds and it didn't come out as spicy as I had hoped for, so next time I will probably leave all of the seeds. But, we both loved it and I will be making this again - probably try it with beef or pork for tacos.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 2, 2009

My husband and I didn't like this. We love spicy food, but that's all this was, heat. There was no flavor, just heat. We actually didn't finish it I really wanted to like this.

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Celestinesoul

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I loved the flavor of this sauce! I used a less chipotle peppers because of the other reviews, but next time I will use the full amount. I love spicy food. I baked the chicken at 350 for about 25 minutes before the broiling step with the sour cream, and it came out great. I served with orzo, which really went well with the extra sauce and spinach.

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Ashley S

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Reviewed: Feb. 4, 2009

Great flavor, too hot for the kids to eat. I didn't add the spinach either.

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

This was HOT!!! I cut up the peppers before adding the sour cream and this may have been my problem. This was really to hot to eat. The flavor was nice. I will try again without cutting the peppers and we will see how it goes. Thank you anyway!

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Holly

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Jan. 22, 2009

This was excellent. I was a bit skeptical with the spinach but the flavors really blended well. I was a bit dissapointed that the sour cream curdled but overall an excellent dinner.

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LAMBMAKER

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Reviewed: Jan. 21, 2009

This recipe was just okay. The kids liked it more than the adults. I'm not sure I would make it again.

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scrappin2go

Cooking Level: Expert

Home Town: Badger, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 14, 2009

This was WAY too hot and not very tasty at all. I will not make it again.

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Scott D.

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Reviewed: Jan. 13, 2009

I made this exactly as directed. It turned out watery and too hot. Cooking method for chicken was perfect though.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Dec. 19, 2008

This was unbelievable.... Added a can of corn and baked the chicken at 350 while reducing the sauce. Worked out perfectly. I enjoyed the heat as is, my daughter needed to add some sour cream. Wonderful.

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Abstract

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Dec. 17, 2008

Loved it! I used the whole can of chipotles and the seeds! I added chopped red pepper and black beans to the rice. I used the leftovers to make a chicken enchillada with verde sauce. Fabulous!!!

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Danelle

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