Creamy Mexican Chipotle Chicken Recipes

CREAMY CHIPOTLE CHICKEN

Creamy Chipotle Chicken image

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Provided by tnahinu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h15m

Yield 4

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Steps:

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g

CHIPOTLE CREAM CHICKEN

Chipotle Cream Chicken image

My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.

Provided by KNBUCHANAN

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon olive oil
½ cup diced onion
½ cup chopped green bell pepper
1 tablespoon butter
¾ cup low-sodium chicken broth
2 chipotle peppers in adobo sauce
½ cup sour cream
¼ cup chopped cilantro

Steps:

Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 11 g, Cholesterol 86.9 mg, Fat 14 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 6.5 g, Sodium 456 mg, Sugar 1.6 g

CHICKEN IN CREAMY CHIPOTLE SAUCE

Chicken in Creamy Chipotle Sauce image

This is an easy, creamy and spicy dish, that can be served in about 45 minutes or less, depending on the chicken pieces you choose. Make it as hot as you like. Serve accompanied with white Mexican rice and a side of steamed vegetables. Adjust baking time if using boneless chicken breast so that they don't dry out.

Provided by Mami J

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken pieces (bone-in or boneless chicken breasts, thighs or drumsticks)
2 tablespoons butter, melted
salt and black pepper
chili powder, to taste
onion powder, to taste
2 -3 chipotle chiles in adobo, plus
1 teaspoon adobo sauce, from the chiles
1 (12 ounce) can evaporated milk
1 tablespoon butter
1 tablespoon flour
salt

Steps:

Preheat oven to 375 degrees.
Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
Remove chicken from oven and let rest 5 minutes covered with the foil.
Place chicken in individual serving plates and spoon sauce to cover. Serve.

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