Reviewed: Aug. 2, 2011

Wow! This was delicious! B/c I'm on a special diet, it's hard to find things I can eat! I just took the butter out completely and used fat-free sour cream, and a tiny tiny bit of olive oil. But WOW! This was quite amazing!

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4 users found this review helpful

Reviewer:

dyana cachon

Reviewed: Aug. 4, 2011

this was AWESOME! Easy to make & yummy! I added chipotle bouillon & a little tomato sauce instead of using the peppers with adobo sauce. I also used red & yellow bell peppers instead of green because we don't care for them.

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1 user found this review helpful

Reviewer:

Lori Allen

Living In: Prescott, Arizona, USA

Reviewed: Aug. 5, 2011

Deliciousss! We loved this. Didn't change a thing didn't need to. Serve over rice or pasta. Made the Cool Summer Cucumber and Tomato Toss (from this site) as well. Thanks for sharing KNBUCHANAN.

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4 users found this review helpful

Reviewer:

Kilyena

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Aug. 6, 2011

Pre-made but held off putting in the sour cream. Added sour cream when it was reheated. Turned out great. Easy to make and we all enjoyed it.

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2 users found this review helpful

Reviewer:

julias1

Cooking Level: Expert

Reviewed: Aug. 10, 2011

I loved this dish. Followed the recipe to the T. When I went to dice the peppers in adobo they were filled with seeds, i did scrape them out and am glad i did. This dish did have quite a bite. Served with mexican rice and flour tortillas. Will definately make this again!

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12 users found this review helpful

Reviewer:

Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

Reviewed: Aug. 10, 2011

This recipe is delicious! It's spicy and creamy. My husband is not a big fan of chicken, but he really enjoyed this recipe. It's a keeper!

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3 users found this review helpful

Reviewer:

swtbby

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

Reviewed: Aug. 17, 2011

Made to recipe but added an extra chipotle because we like spicy. Served w/ mexican rice. Will definitely make again--soooo easy!

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1 user found this review helpful

Reviewer:

MRSCHIEF109

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Chilton, Wisconsin, USA

Reviewed: Aug. 18, 2011

Excellent recipe and easy too. I would certainly make this for company. I thought two chipotle peppers might be too much but they were just right. I did chop them up before adding (with their seeds too)

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7 users found this review helpful

Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Aug. 20, 2011

Yum-O! We used boneless chicken thighs and replaced the green bell pepper with a red bell pepper, but otherwise kept the same ingredients. We served it over rice, but would probably do Mexican rice next time. This recipe is a definite keeper!

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2 users found this review helpful

Reviewer:

kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Aug. 20, 2011

Delicious!! Amazing flavor with a little kick. We followed the recipe exactly. Next time, we might use a little more chicken stock and sour cream to make more sauce. We chopped the chipotles because we love their smokey spiciness. Threw it over fettucine, and it was delicious!

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2 users found this review helpful