Creamy Mexican ACP Chicken Recipe

Description

Tender chicken smothered in velvety chipotle cream sauce with melted cheese. High protein Tex Mex comfort food perfect for weeknights.

Ingredients

• 1.5 lbs (680g) boneless chicken breasts, sliced into ½-inch strips
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• 2 tbsp (30ml) lime juice
• 2 tbsp (30ml) olive oil
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup (240ml) heavy cream
• 1 (4 oz/113g) can diced green chiles
• 1-2 chipotle peppers in adobo, minced (+1 tsp adobo sauce)
• 1 tbsp (8g) all-purpose flour (or cornstarch for GF)
• 1 cup (113g) shredded Monterey Jack cheese
• ¼ cup (60ml) chopped cilantro
• 8 flour tortillas, warmed (use corn for GF)
• Lime wedges for serving

Instructions

1. Marinate Chicken: Toss chicken strips with cumin, paprika, garlic powder, salt, and lime juice. Set aside 10 minutes.
2. Sauté Veggies: Heat oil in large skillet over medium high. Sauté bell peppers and onion for 5 minutes until softened. Add garlic; cook 1 minute until fragrant.
3. Cook Chicken: Push veggies to skillet’s edge. Add chicken in single layer. Sear 3-4 minutes per side until golden (Doneness Test: Internal temp 165°F/74°C).
4. Make Sauce: Sprinkle flour over mixture; stir 1 minute. Pour in cream, green chiles, chipotles, and adobo sauce. Simmer 3-4 minutes until thickened.
5. Melt Cheese: Reduce heat to low. Sprinkle cheese over chicken; cover skillet for 2 minutes until melted.
6. Serve: Stir in cilantro. Spoon into warm tortillas. Serve with lime wedges.