Reviewed: Jan. 6, 2010

Delish. Easy. Do as those before have done and use less peppers...VERY spicy. Served with white rice and used corn instead of spinach.

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Reviewer:

karin

Cooking Level: Intermediate

Reviewed: Dec. 22, 2009

Great, easy to make, unique flavor.

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Erin

Reviewed: Nov. 17, 2009

Easy, added corn.

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Reviewer:

BP Jones

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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Reviewer:

ahlavac

Cooking Level: Beginning

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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Reviewer:

JenB

Cooking Level: Beginning

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

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

Home Town: Waialua, Hawaii, USA

Living In: Mesa, Arizona, USA

Reviewed: Jun. 11, 2009

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

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Reviewer:

Frida Loves

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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Reviewer:

KayNicole

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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