• Cooking Time:
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Adjust the chiles to your taste: add as many as you can tolerate!


  • 3 lbs chicken legs with thigh
  • 3/4 cup milk
  • 3 canned chipotle chilis
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter or 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 chili (to garnish)


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

Categories: Main Dish 
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