Southwest Chicken with Chipotle Cream
February 26, 2013
"Creamy, cheesy and spicy. A perfect and different recipe for making chicken leg quarters."
- Serving Size: 1 (489.7 g)
- Calories 737.3
- Total Fat - 36.7 g
- Saturated Fat - 17.3 g
- Cholesterol - 894.6 mg
- Sodium - 1603.8 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.5 g
- Sugars - 1.1 g
- Protein - 84.9 g
- Calcium - 726.2 mg
- Iron - 9.6 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.2 mg
Preheat oven to 350 degrees F.
Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
After chicken has baked 25 minutes, remove from oven and drain any fat.
Pour chipotle cream over chicken and top with grated queso cheese.
Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
Goes good with steamed rice (and extra sauce on top).
Tips & Variations
No special items needed.