41 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1

One of my most favorite Mexican dishes. Very simple, and a quarter of the price you'd pay to eat out! I like this best served with flour or corn tortillas, homemade Mexican rice, and refried beans. SO good. It's heaven on a plate.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.

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  • Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

397 calories; 23.3 g total fat; 100 mg cholesterol; 348 mg sodium. 24.5 g carbohydrates; 22.2 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/02/2011
This is my recipe and I have to say something about the amount of liquid in this recipe. When I order this at my favorite mexican resteraunt the consistancy is about the same as my recipe with extra "sauce". The reason I think this is awesome is because when I wrap my filling in my tortillas I like to dip my tortilla in the extra sauce. OR I like to be all ghetto and save the leftover sauce and mix it with my Take-Out Fake-Out Mexican Rice and either eat it as is or wrap THAT in a tortilla. Either way I make it that way for that reason just because the recipe is so good that I don't want to waste one drop of it's awesomeness. No I'm not being conceited it's just really that good. You've got to take my word on that. Or just make it for yourself.
(27)

Most helpful critical review

Rating: 1 stars
10/30/2014
Bland.
(1)
41 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/02/2011
This is my recipe and I have to say something about the amount of liquid in this recipe. When I order this at my favorite mexican resteraunt the consistancy is about the same as my recipe with extra "sauce". The reason I think this is awesome is because when I wrap my filling in my tortillas I like to dip my tortilla in the extra sauce. OR I like to be all ghetto and save the leftover sauce and mix it with my Take-Out Fake-Out Mexican Rice and either eat it as is or wrap THAT in a tortilla. Either way I make it that way for that reason just because the recipe is so good that I don't want to waste one drop of it's awesomeness. No I'm not being conceited it's just really that good. You've got to take my word on that. Or just make it for yourself.
(27)
Rating: 2 stars
07/21/2011
This was a serious disappointment. I was thinking about it all day and once I tried it I realized what I was thinking was absolutely true. This would be bland and entirely too much liquid to use for rolled tacos. Maybe if you reduce the liquids some flavor would come through.
(19)
Rating: 5 stars
07/21/2010
This was DELICIOUS! It's going to be a regular in our house from here on out! The only changes I made was that I used fresh Anaheim chili and I used Chipotle hot sauce. Thanks for a great recipe!
(18)
Rating: 5 stars
12/07/2010
My family loves this recipe. Made it exactly as the recipe states and it was gobbled up by both children and adults alike! And I love how economical it is too! Delicious!
(12)
Rating: 5 stars
09/24/2010
I ate Pollo Con Crema at the 3 Margaritas restuarant in Colorado and had to try making it myselft. I am so excited that this recipe turned out exactly like it! Wonderful! I serve it with mexican rice and warm tortillas.
(9)
Rating: 5 stars
07/20/2011
made this for my girls at work. had to sub tomato paste for ketchup and evap milk for heavy cream ( something i learned from the recipe author actually) and this was so good. ive never had the authemtic kind so i cant compare but they loved this and asked for seconds. it served 6 women and 2 staff members with some leftovers. we did actually put some salsa verde on these and some people opted cheddar and sour cream to top them with but i ate mine as is and didnt want to add anything. thank you sarah.
(9)
Rating: 5 stars
11/29/2010
I made this the other night and my husband and I are HUGE fans! I was feeling a tad lazy that night so I bought a rotesserie chicken and peeled it apart instead of having cubes. I only let it simmer for about 10 minutes because I did not want the cream to burn. I really love creole seasoning with creamy sauces so I put a couple of shakes into the pot too. I a couple of spoonfuls of the yumminess on a semi homemade tortilla (the raw ones in the refrigerated section) on a bed of baby spinach and it was wonderful!
(9)
Rating: 5 stars
07/26/2011
This was awesome! Anyone that says it isn't doesn't know what they are taking about! It tasted exactly like I picked up take out from the Mexican restaurant down the street. My husband loved it!
(7)
Rating: 5 stars
03/03/2011
My mom made this tonight using half and half instead of heavy cream... SUPER good!:) Had it with brown rice.
(7)