Preheat your oven to 350 degrees F.

Lay out your chicken cutlets and in a small bowl mix together cream cheese, garlic powder, onion powder, kosher salt, and black pepper.

Spread 1 tablespoon of the cream cheese mixture on top of each chicken cutlet.

Gently roll up the cutlets lengthwise and set them aside. If your cutlets will not stay closed feel free to place a few toothpicks just to keep them closed.

In a 12-inch high-sided oven-safe skillet add your olive oil and set over medium-high heat.

When your oil is hot add your chicken cutlets, seam side down, and brown the outside of your chicken cutlets. You do not need to worry about them being cooked all the way through as they will continue to cook in the next step. Once browned remove from the heat and make your sauce.

In a high-powdered blender add diced tomatoes, chipotle chilies, onion, garlic, kosher salt, black pepper, and sour cream.

Blend until smooth and creamy.

Pour sauce over the browned chicken and add the skillet to the oven.

Bake uncovered for 30 minutes or until the middle of the chicken is 165 degrees F when tested with an instant-read or meat thermometer.