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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I really liked how this tasted, but I knew I'd need a few adjustments. For the marinade, I...