Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight.
Bake for 30 minutes at 350 in oven. Last two minutes, cover with cheese. Serve with extra sauce.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (32%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 136.9mg||42 %|
|Sodium 320.8mg||11 %|
|Potassium 773.8mg||20 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 6.6g|
|Protein 56.6g||81 %|
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Calories per serving: 400
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