Creamy Mexican Chipotle Chicken Recipes

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.

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.

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.