4 (8- to 10-ounce) skinless bone-in chicken breast halves
2 teaspoons taco seasoning mix
1/2 cup sour cream
2 canned chipotle chiles in adobo sauce, seeded, finely chopped
2 tablespoons milk
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro
To store leftover chiles, pour remainder of can into resealable plastic freezer bag. Press out air; tightly seal bag. Place bag into freezer, pressing chiles into a single layer. Once frozen, break off one chile at a time as needed.