Take-Out Fake-Out Pollo Con Crema

Name: Take-Out Fake-Out Pollo Con Crema
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 4 large skinless, boneless chicken breast halves - cubed; salt and pepper to taste; 2 tablespoons extra virgin olive oil, divided; 1 (8 ounce) package sliced fresh mushrooms; 2 large red bell peppers, cut into chunks; 1 large yellow onion, sliced; 2 cloves garlic, minced; 0.25 cup butter; 0.25 cup all-purpose flour; 1.5 cups low-sodium chicken broth; 1.5 cups heavy cream; 0.25 cup sour cream; 3 tablespoons ketchup, or to taste; 2 dashes hot pepper sauce (such as Frank's RedHot®), or to taste; 1 teaspoon ground cumin; 0.5 teaspoon ground dried Anaheim or California chiles; 12 (6 inch) flour tortillas

4.4

(47)

39 Reviews

5 Photos

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.

Recipe by Sarah Jo

Updated on September 21, 2022

close up view of Pollo Con Crema in a pot with a black spoon

5

Prep Time:

25 mins

Cook Time:

35 mins

Total Time:

1 hrs

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

4 large skinless, boneless chicken breast halves - cubed
salt and pepper to taste
2 tablespoons extra virgin olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
2 large red bell peppers, cut into chunks
1 large yellow onion, sliced
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
¼ cup sour cream
3 tablespoons ketchup, or to taste
2 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
1 teaspoon ground cumin
½ teaspoon ground dried Anaheim or California chiles (Optional)
12 (6 inch) flour tortillas

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.
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.

Nutrition Facts (per serving)

396	Calories
23g	Fat
24g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 396
% Daily Value *
Total Fat 23g	30%
Saturated Fat 12g	58%
Cholesterol 100mg	33%
Sodium 348mg	15%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein 22g
Vitamin C 37mg	187%
Calcium 84mg	6%
Iron 2mg	12%
Potassium 378mg	8%

* 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.