Southwest Chicken with Chipotle Cream

From: Heidi in Seattle

On Mar 27, 2008

I absolutely loved this dish but my family thought it was too spicy even as written so I don't know when I'll have a chance to make it again. I made the dish lighter by using reduced fat sour cream and fat free half and half along with 1% milk. I didn't have chicken parts thawed but I did have left over roasted chicken so I simply prepared the sauce in a saucepan, added shredded roasted chicken and stirred over rice.

From: AKillian24

On Mar 24, 2008

Wow! LOVED this dish. Based on the reviews and my diet, I made several adjustments. I did a light version with FF Sour Cream, Skim Milk, Light Mexican Cheese and I halved the butter. I used chicken breasts, rather than legs. I used 3 chiles, but nearly doubled the sour cream and other spices to keep the flavor, but cool it down a bit. It worked wonderfully. DH actually commented on how much he liked this dish again the following morning, which is very rare! I paired this with Ww 2 Points Santa Fe Salad With Chili-Lime Dressing and a baked potato for DH. Wonderful, wonderful dish that will be going into our rotation.

From: Evie*

On Jan 13, 2004

Sometimes you find a recipe that when you put that first bite in your mouth you are in heaven, just hits all those flavour spots that make you go mmm mmmmm. I used 2 chipotles in adobe also, and covered with Colby cheese. Served with steamed rice and covered it in the sauce...yummmm! I used chicken thighs, thanks for sharing a delicious recipe Sue!

From: Piper Lee

On Oct 25, 2004

So wonderful! This dish makes your tastebuds utterly happy! I make this for my family at least once a month. This goes great with #33161 Tex-Mex Rice. It is better than going out for Mexican food. Just make extra sauce when you make this recipe and smother the rice in it. For leftovers I put Tex-Mex rice in a ziploc then a piece of chicken and pour a little sauce over all and freeze. Makes great individual meals.