*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was very good. I was patient and let the sauce cook down. I added some green Tabasco sauce to the sour cream sauce, too. Instead of frying, I brushed the whole thing with olive oil and baked in my convection toaster oven at 400 degrees for 5 minutes, turned over and baked 5 more minutes. So good!!
This turned out really really well. I knew the sour cream sauce had to be good but wasn't too sure what to expect otherwise. I would recommend frying them a little longer than 1 minute on each side--they came out a little bit cool so I threw them in for another minute per side. If you end up going with the full 3 cups of water it will take a while to boil down but it is totally worth the wait. Will definitely be making again.
i followed the recipe almost..i doubled the seasonings and tossed the chicken breasts in a ziploc bag and let them sit for a couple of hours. i used all the water which i also seasoned before putting in the chicken breasts to simmer. i shredded the chicken while it was reducing in the pan to absorb more of the flavors while cooking. i also wrapped them and sprayed them with low-fat cooking spray and cooked them in the oven at 400 degrees. for the sauce i used chicken broth instead of the bouillion cube i also added some of the "sauce" from the cooked chicken as well as some adobo and lemon juice for a little tang to compliment the spice..served with yellow rice and black beans and garlic. BIG HIT with the men in my house! thank you for the recipe i loved it!!!!
This recipe is insane! Took the following (4) user reviews and combined them as follows: "doubled seasonings"..."cut water in half"..."fresh garlic instead of powder"..."more cayenne less chili powder"...THEN I added my own twist by replacing green chiles with jalepenos. THERE ARE NO WORDS! (...not to mention splashing an occasional bite down with a sip of a fresh margarita)
This is an excellent recipe. The sour cream sauce made it even better. I doubled the spice ingredients and it still wasn't too over-powering. I would recommend to use less than 3 cups of water with the chicken because it took a while to evaporate. Overall it was easy to make and a great hit!
This is a really great recipe! We had extra large tortillas so I used 3 chicken breasts instead of two and doubled the spices. The filling has great flavor and the sauce compliments the chimis really well. Next time I think I will try baking the chimis instead of frying. Hopefully this will make the leftovers a little less soggy (and a little healthier).
This is a great and easy recipe! I did use fresh garlic instead of powder and because I didn't have bouillon cubes I used chicken broth and didn't add water. Will definately make this again! Thanks for sharing:)