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Well, hey there good lookin’. 

Good morning, good afternoon, or good evening. Which ever it may be. Thanks for taking time out of your day to join me and this saucy, creamy, smokey, flavorful, hearty chicken filling of wonder.

Kids like it. Dads like it. Moms like it. Your dog may like it. (If I had one I would have given he or she a taste test, my apologies for insufficient data.) Your Grandma may like it (it’s not overly spicy, ok?) I bet your neighbor would like it, or your mailman, or the gal in the apartment next door. 

It’s a good one, my friends. My family likes it best over chips and then loaded with veggies, but it’s great in a tortilla as well.   

Here’s a little shot of two ingredients used in this recipe that you may not have on hand. Let me give you a little tip. Get them on hand. You won’t be sorry. They are both fairly new seasonings to me and I can’t seem to get enough of either of them. Sometimes I go to my cupboard and just take a big sniff of the Smoked Paprika. How can a little red powder smell so good! Seriously, I am that weird. Try not to hold it against me, okay?
The Chipotle Peppers in Adobo Sauce are also wonderful and pack a lot of flavor. You won’t ever need the whole can for a single recipe. So as not to waste, open up the can and then blend it up. (The contents of the can, not the can.) Then place the blended Chipotles into a small freezer safe ziploc bag. Label it, and pop it into your freezer. You’ll have it handy to break a piece off and pop it into a recipe or two. 
Ok then, let’s cook the chicken shall we?
 
 
1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken.
 
If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces. 
 
 
2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to  medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is.
 
 
3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer. 
 
 
4. Chop the chicken into small chunks with a sharp knife. 
 
 
5. Carefully place the chicken back into the brothy skillet.
 
 
6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet.
 
 
7. Add one package of cream cheese
 
 
1/2 teaspoon of smoked paprika
 
 
 
and 1/2 teaspoon of chopotle peppers and adobo sauce. 
8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate. 
 
 
9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally.
 
 
10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides.
 
 
Roll the other sides of the tortilla up 
 
 
and vwalla. A quick dinner of wonder at your finger tips. 
 
Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip. Either way, it’s good as gold my friends. Hope you enjoy it!

Creamy Chipotle Chicken

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Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 chicken breasts
  • 3 C chicken broth
  • 1 (14.5 ounce) can Mexican stewed tomatoes, diced or whole
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (4 ounce) can green chillis
  • 1 (8 ounce) cream cheese
  • 1/2 t smoked paprika
  • 1/2 t chipotle peppers and adobo sauce, blended
  • flour tortillas, or corn chips

Instructions

1. Place two chicken breasts (you can use frozen) into a large skillet. Pour a can of Mexican Stewed tomatoes over the chicken.
If you are using whole tomatoes, take some scissors and cut the tomatoes into small pieces. 
2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat to  medium high and cover the pan with the lid at an angle to so that some of the steam can escape. Let the old girl cook until the chicken is cooked through and no longer pink. Should take about 15-20 minutes depending on how thick the chicken is.
3. Remove the chicken to a plate and let it sit for about 5 minutes. Keep the juices in the pan cooking at a simmer. 
4. Chop the chicken into small chunks with a sharp knife. 
5. Carefully place the chicken back into the brothy skillet.
6. Rinse and drain one can black beans, one can corn and one single can of green chilis. Add them to the skillet.
7. Add one package of cream cheese, 1/2 teaspoon of smoked paprika and 1/2 teaspoon of chopotle peppers and adobo sauce. 
8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate. 
9. Let it continue to simmer over medium high heat for about 10 minutes to allow the ingredients to heat through and the sauce to thicken up just a bit. Give it a good stir occasionally.
10. Place a nice helping of the chicken filling into the center of a large flour tortilla and fold up the sides. Roll the other sides of the tortilla up and vwalla. A quick dinner of wonder at your finger tips. Or, pour some into a small bowl and dunk some tortilla chips into it as a tasty dip. Either way, it's good as gold my friends. Hope you enjoy it!


 

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53 Comments

  2. This sounds SO good! It's going on my “to make” list immediately! I have yet to make one of your recipes that my family doesn't absolutely love and I'm sure this will be another winner. Thanks for giving me so many great things to do with chicken. I get burnt out on the same old same old and we eat A LOT of chicken around here.

    Reply

    1. Hi Marisa,
      Yes, the crock pot would work well for this recipe. Place all the ingredients, but the cream cheese in, cook on high for 4 hours then add your cream cheese give it a nice stir until it melts and is well incorporated and then cook for another 30 minutes or until it's all heated through. Good luck! Hope you love it.
      ~Jamie

      Reply

  4. Can't wait to make this one . . . and I do happen to have both those ingredients on hand – thanks to trying out other new recipes. They really do make a difference in the recipe.

    Reply

  6. Yum! This would go great with my homemade chipotle flour tortillas! You are right, blend up the entire can of chipotle and freeze it; that's the way to go!

    Reply

  8. I made this last night and even my picky 9 year old ate it! I didn't tell him about the tomatoes (told him it was part of the spices) and he ate them 🙂 Thanks for sharing!

    Reply

  9. Jamie you are AMAZING! I Love the recipes on here! Some of them have become our family's favorites. I think you and i must have the same taste in foods 😉 I can't wait to try this one too. – Jamie Hodgkin

    Reply

  10. We made this for dinner tonight!! I have little kiddos 5,4, and 1. I was surprised the kick it had to it but my kids still ate it. I only added 2 cups of chicken broth and it was plenty soupy for us. I almost would do less but it was SERIOUSLY so yummy I couldn't stop eating this dish!! I LOVE your recipes Jamie! Thanks so much 🙂

    Reply