Best Southwestern Chicken Pitas With Chipotle Sauce Recipes

Southwest Chicken with Chipotle Cream image

Provided by PalatablePastime

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs chicken legs with thigh
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 or 2 tablespoons margarine
1 1/2 tablespoons flour
1/2 cup heavy cream
1/4 cup sour cream
8 ounces queso cheese, grated (monterrey jack ok)
minced chipotle chile (to garnish)

Steps:

Preheat oven to 350 degrees F.
Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.
Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.
Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.
Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
After chicken has baked 25 minutes, remove from oven and drain any fat.
Pour chipotle cream over chicken and top with grated queso cheese.
Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.
Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.
Goes good with steamed rice (and extra sauce on top).

Southwestern Grilled Chicken With Chipotle Cream Sauce image

Provided by gailanng

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium boneless skinless chicken breast halves
4 tablespoons taco seasoning mix (powder)
4 tablespoons butter
1 medium onion, cut into large pieces
1 red bell pepper, cut into large pieces
4 garlic cloves, peeled
1 chipotle chile in adobo
1/4 lb chorizo sausage, without casing
2 cups heavy cream

Steps:

Pound the chicken breasts until approximately 1/2 inch thick. Sprinkle on 2 Tablespoons of the taco seasoning and rub into the meat. Melt 2 Tablespoons of the butter, pour on chicken breasts, and mix together. Place in refrigerator to marinate for 1 hour. Grill chicken for 4 minutes on each side over high heat. Remove from grill and let rest.
Brown chorizo over medium heat and break into pieces. Remove chorizo from pan, but leave any remaining grease. Reduce heat to medium low and add 2 Tablespoons of butter. Add onion, bell pepper, and garlic to pan. Saute until translucent. Add chipotle pepper and 1 Tablespoon of adobo sauce to pan. Cook 5 minutes, stirring frequently. Add cream and 2 Tablespoons taco seasoning to mixture and cook for another 5 minutes. Pour mixture into blender (or with immersion blender), blend until smooth. Transfer contents back into pan, add chorizo to mixture, and cook for additional 5 minutes.
Slice chicken into strips and pour 1/4 of sauce on each breast.