Reviewed: Dec. 13, 2008

i made this thursday night for dinner and the family LOVED it!!! i marinaded the chicken with the sour cream,chipotle then pan fried just the bottom until brown then popped into the oven with foil for 20 min. then took foil off and finished with melting cheese on top!! YUMMY!! deglazed the pan with the chicken broth and added more sour cream and spinach...really good. will make this ALOT!!! we loved it! thanks!!!

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julie rose

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 11, 2008

Excellent!

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TwistyMcSpliffit

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Reviewed: Dec. 11, 2008

I made it today, but I simply put the chipotles, the sour cream, one spoon of powdered chicken broth, 2 garlics and poured over the chicken and baked it for 30 minutes. It was absolutely delicious!!!

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AliciaR

Cooking Level: Expert

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Dec. 11, 2008

So much cream! We don't eat like that in Mexico....

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enchilada66

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Loved it! We make a similar version out of Rick Bayless's Mecican Kitchen cookbook where he uses cream instead of sour cream. Ollie

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Ollie

Cooking Level: Intermediate

Living In: Applegate, California, USA

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Reviewed: Dec. 5, 2008

I really liked this one, as did my husband. We both like spicy. I thought it might be too hot, but it turned out just right. very easy to make. I will definitely make again.

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jennifer

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Reviewed: Oct. 28, 2008

We did not care for this to much. I think there is an opportunity with this one with the chipotles. We did not care for the sour cream/chicken stock sauce. It curdled on us....Thanks for sharing the chicken was moist. It was just not our thing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 15, 2008

I had to add a lot of extra sour cream to make this edible, after that it was good though.

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SSiguaw

Cooking Level: Intermediate

Living In: Blaine, Washington, USA

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Reviewed: Jul. 16, 2008

My husband and I both LOVED this. I followed other's suggestions and used 1/2 the can of chipolte peppers (deseeded). It came out with a nice flavor but was not too spicy. I also used 1/2 cup sour cream instead of 2tbsp to marinate and read the recipe wrong and left it in the fridge overnight. The next day, I baked the chicken at 350 for 30 minutes. In the saucepan I put the sour cream from the cooked chicken, 1/4 c chicken broth, a can of corn, a can of black beans & a 10 oz package of frozen spinach. Served over a bed of whole grain rice. It was delicious!

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CRANAPPLEAGGIE

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Reviewed: Jul. 1, 2008

I really liked how this tasted, but I knew I'd need a few adjustments. For the marinade, I used half the amount of chipotles (and removed the seeds) to control the heat, and added some of the adobo sauce from the peppers into a little more sour cream than called for, because there just wasn't enough marinade for 4 breasts as written. Also, I found that the sauce there at the end looked way too runny, so I drained almost all of the liquid off before pouring it in. (I drained it over a bowl though, so I could add it later if needed.) I would recommend cutting that broth down to 1/4 cup unless you like your sauce really watery. I put shredded Mexican-style, taco cheese on top and stuck it back in the oven to melt it. Served it with corn bread, which was wonderful!

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Reesa

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2007

Pretty tasty! Great for those who love spicy dishes so beware. We love spicy and this was SPICY.....but we got used to it pretty quick.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jul. 16, 2007

It is very tasty. We love the taste of Chipotle. The whole dish taste almost like curry.

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JUGGAGIE

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Reviewed: Jul. 11, 2007

Thankfully I only used half the can of chipotles!! It was hot but not too hot for us. I broiled my chicken in the marinade and then followed the directions for the sauce substituting corn for the spinach. Next time, I will skip that step as it made it really runny where I used all the marinade. In the future, I will pull the chicken from the oven, slice it, lay over a bed of "Mexican Rice II", and then dump whats left in the baking dish over the chicken and rice. Oh and of course add some cheese. This had really great flavor though. I'm not a big fan of sour cream but we really enjoyed this....Oh, also the cooking time seems to be way off. Mine was more like 14 minutes on each side.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: May 27, 2007

As I didnt have all ingredients I used no peppers, used cooked chicken thighs diced, corn, cream of chicken and sour cream and garlic. After taking out of the oven I added parmesan and served on yellow rice. We all enjoyed thoroughly.

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Dee

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Reviewed: Jan. 22, 2007

I give this 4 stars only because I really didn't like the Chipotle taste. The recipe turned out fine and my husband raved about it but I just didn't care for the taste. I did omit the chicken broth (because I didn't have any) and I added corn and lime juice as others suggested.

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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Sep. 19, 2006

Thank you for such a great recipe. I have made it two times in the past two weeks. Definitely a new staple at our house. The only changes I made was to use corn and black beans instead of the spinach.

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JERISGIRL

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 24, 2006

Really tasty! I doubled the recipe but only used one can of chipotle peppers, and I'm glad I didn't double those too. It was spicy enough with only one can of peppers.

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Janet

Cooking Level: Intermediate

Home Town: Harrison, Maine, USA

Living In: Carlsbad, California, USA

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Reviewed: Jun. 21, 2006

Good but SPICY! I eat a lot of spicy foods but couldn't get through this one! Next time, I'll reduce the amount of peppers!

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 23, 2006

This was very tasty, but a little too hot even though we eat lots of spicy food. Next time I would only use half the chipotle called for in the recipe.

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Merete

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Reviewed: Mar. 22, 2006

Husband was enthusiastically wolfing this down when I suddenly realized I had forgotten to add the corn - I was going to use this instead of spinach - to the sauce! Whoops! I made this with chipotle sauce - the stuff with peppers in is a little too hot even for him - and it was great. Also, I was a bit pushed for time, so I did the chicken on the Foreman grill thing. Great recipe! Thanks, Bethany!

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