Sour cream mellows the heat from spicy smoked jalapeño chile peppers called chipotles.
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4 (8- to 10-ounce) skinless bone-in chicken breast halves
2 tablespoons Land O Lakes® Butter, melted
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
Heat gas grill on medium or charcoal grill until coals are ash white.
Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill; close lid. Grill, turning occasionally, 20-25 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork.
Combine sour cream, chiles, milk and salt in bowl.
Spoon sour cream mixture over grilled chicken; sprinkle with 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.
Explore reviews fromour online community
it wasgreat but similiar to another receipe I have
The chicken was good. But we didn't like the fact that the sauce was cold and that it was too spicy and we like spicy food.