Quite delicious and creamy! Do yourself a favor with these:
-Drain the water from the pan after you cook the chicken and onions. Only use half a can of chicken broth. Drain your tomatoes as best you can. And leave the lid off the skillet for the entire cooking time. Don't be afraid to turn the heat up a little. This will make the thickening/reducing go a LOT faster and it still tastes great.
-I use the diced tomatoes with green chiles that are labeled "Hot" and throw in a large anaheim pepper, chopped fine. That makes this recipe flavorful but not spicy. Use peppers hotter than anaheims to kick it up a notch.
-Marinate your chicken in whatever you want - I use fresh lime juice, cumin, salt, and fresh garlic.
-Add chopped cilantro to the chicken mixture if you like cilantro - yum, whole new level of flavor!
-Let your corn tortillas soak for a good minute or more in the pan of hot cream.
-If you have a helper you can pull this recipe off in 2 hours, start to finish. If you don't, it'll take more like 2.5 hours. The first time you make it is a learning experience.
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