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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

Print
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.ย 
2. Pour 3 cups of chicken broth into the pan. Over high heat, bring the ingredients to a rolling boil. Reduce the heat toย  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.ย 
4. Chop the chicken into small chunks with a sharp knife.ย 
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 paprikaย and 1/2 teaspoon of chopotle peppers and adobo sauce.ย 
8. Give it all a nice stir so the cream cheese can melt and all ingredients can get incorporate.ย 
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.ย Roll the other sides of the tortilla upย and vwalla. A quick dinner of wonder at your finger tips.ย Or, pour some into a small bowlย 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

  1. I made this for dinner tonight and it turned out soupy too. I am letting it simmer a bit more, in hopes that it will thicken up.

    Reply

  2. It's definitely too soupy. Wish I would have read the comments before I made it. I think 1 cup of broth to start with would be much better.

    Reply

  3. YUM! I just found your blog and will be making these soon! I didn't see this in the comments so I'm wondering if this would be a good freezable meal? I'd make the filling and fill a tortilla and freeze them individually. I'm trying to find quick, yummy lunch ideas and wonder if this would work!

    Reply

    1. Hi Aubrey,
      This will freeze very well, especially if you roll it into tortillas first. Good luck! Hope you love it.
      ~Jamie

      Reply

  4. This was a hit at my house tonight! My husband likes his food spicy, so I added some cayenne pepper and doubled the chipotle mixture. The flavor was bold and rich. It was quick and easy to make, which is perfect for our busy household. I will definitely be making this one again!

    Reply

  5. I don’t think that I ever commented on this recipe but we love it and I make it all of the time! Just had it for dinner last night actually. I usually make it in the crockpot–we love it in tortillas or with chips. So good!

    Reply

  7. Hi Jamie! I really enjoy your website, I like how the recipes are family-friendly! Weare busy with a family of nine, so it helps when a recipe is easy, wholesome, and tastey. I’ve got a question about using the frozen chicken in your recipes: do they need thawed or can I just put them in frozen and if I put them in frozen do I need to adjust how much liquid a recipe calls for?

    Reply

  8. Hi Jamie! Will I need to adjust the amount of liquid added to a recipe if I use the chicken frozen as compared to if its thawed out?

    Reply

  9. Brandy – I’d imagine you just need to increase your cooking time or thaw out your chicken ahead of time.

    I came across this recipe again on my Pinterest when I was looking for ideas for the chipotle peppers in adobo I have left from making chili last night. I’m going to try it but reduce the broth like others have mentioned!

    Reply