Ingredients
- 3 pounds chicken (legs with thighs)
- 3/4 cup milk
- 3 canned chipotle chiles
- 6 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 8 ounces queso blanco cheese, grated or Monterrey Jack
- Minced chipotle chile (to garnish)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
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Step 3: Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
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Step 4: Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
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Step 5: Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
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Step 6: After chicken has baked 25 minutes, remove from oven and drain any fat.
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Step 7: Pour chipotle cream over chicken and top with grated queso cheese.
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Step 8: Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
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Step 9: Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
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Step 10: Goes good with steamed rice (and extra sauce on top).
We hope you enjoy this recipe!
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