Reviewed: Nov. 10, 2009

My 6 and 2 year olds could not get enough of it. I did add some oregano, cumin, salt and pepper. I served this with the Mexican Rice II from this site.

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Katie

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Reviewed: Sep. 29, 2009

This is a really good base recipe. I added onion, green pepper, and mushrooms just like at the Mexican restaurants. I threw in some sour cream and I did Tapatio sauce and cut the ketchup in half. I added garlic too, just cause we love garlic so much. It was SO good! The amount of flour the recipe called for didn't seem to thicken it up enough so I had to add more.

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Ashley

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Reviewed: Sep. 27, 2009

AMAZING! I added some cumin, Tapatio, garlic powder, salt, and red pepper to spice it up a bit. Enjoyed every bite!!

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Britney

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Reviewed: Sep. 8, 2009

This was surprisingly good, like WOW good! I make it regularly, only instead of in a tortilla, I serve it over brown rice with a side of broccoli. My boyfriend LOVES it. Every time I ask him what he wants for dinner he goes, "Can you make that chicken and rice stuff with the sauce?" Hahaha!

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Tapring

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Thank you for this recipe! I have wanted to create pollo a la crema at home for my Mexican husband for months. I did change the recipe a little. I used chicken tenders to reduce prep time and added sliced onions and mushrooms. I added cumin, El Tapatio hot sauce (to taste), shredded mozzarella and some parmesan cheese to the sauce. My husband said the recipe was better than several Mexican restaurant versions hands down. I plan on making this again in the near future to share with my in-laws.

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beavergirl

Cooking Level: Expert

Home Town: Yachats, Oregon, USA

Living In: Albany, Oregon, USA

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Reviewed: Sep. 14, 2008

I scaled this recipe down to 2 and made it for my personal lunch. I thought it was DELICIOUS. I particularly liked the bit of "zing" the ketchup added. (I don't think that just because a dish is intended to be "presented" in a tortilla it has to taste Mexican. And since this used very similar ingredients as those I use to make my "Alfredo Sauce Rose", I didn't expect it to.) I'm actually thinking right now that when I make my pasta with veggies (including a couple of quartered tomatoes) this weekend, I'll use this recipe as a base, add a couple of spices and a mixture of cheeses (to further thicken the sauce) and see how my family responds. I'm guessing they're all going to love it, too.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 26, 2008

I am only giving two stars because when I made this following the recipe exactly, it was very very bland. There was absolutely no flavor at all. I made it again with fresh garlic and onions, cumin, paprika, salt and pepper and more ketchup and it turned out better but was still lacking something. It definitely needs more of something but I can't figure out what it is. Anyway, it's a good base recipe that you can play around with.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Aug. 19, 2008

We thought this was just so-so. It was really quite bland and just not at all what I was expecting. It didn't have the Mexican flair I was looking for, and it was too heavy for my taste.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Aug. 13, 2008

very delicious. i had a lot of sauce so i served the chicken over rice and everyone loved it.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: May 21, 2008

I was looking for something quick with a Mexican twist, and with a lot of extra additions, it made for a very enjoyable meal. I seasoned the chicken with cumin, cayenne, oregano, salt and pepper, and sauteed it with diced onion, bell peppers, and garlic. For heat, I added some jalapeno and chipotle peppers and sprinkled some fresh cilantro at the end. I also used milk instead of cream, and it worked just fine. It's a good weeknight meal that can be easily modified depending on what you feel like.

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Lauramarie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 18, 2008

Delicious! I took some of the suggestions of other users and I added, cumin, cayenne pepper, salt and pepper to the chicken before adding the cream. Before serving, I sprinkled the top with some green onions, shredded cheese, and sour cream and I served it with warm flour tortillas. My hubby raved and raved about how great of a cook I am. I will definitely be making this dish again.

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Casstasstrophe

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 11, 2008

My husband LOVED it. I thought it was good, but a bit bland and heavy for my own tastes

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Ellie

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

I thought this was pretty good. I used 2 TBL of La Victoria's red taco sauce instead of ketchup, and added about a 1/4 cube of low fat cream cheese. I am used to eating this with shrimp at the restaurants and I didn't think chicken in it was as good. the sauce is really good and next time I'll use shrimp instead. Thank you!

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Apr. 17, 2007

I agree with evryone good but needs spiced up....I sauteed my chicken with a good spoonful of cumin...that helped...but think it would be good with some minced grren onions in the sauce.Will do that next time!!!Good though and will do again!!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Jan. 21, 2007

Good, but a little rich.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 2, 2007

This was okay - but a little bland. Although it's very creamy, all I was able to really taste was the roux base. I would add some onions, bell pepper or some mushrooms as a previous reviewer did. Seems as if everyone who has made it thus far has also preferred to make some type of change to it.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 1, 2006

Really, really good! Made it twice. The second time my husband added a little bit of chipotle to spice it up a bit and it was great!

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ERINTHOMPSON

Cooking Level: Beginning

Home Town: Huntington Station, New York, USA

Living In: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Oct. 7, 2006

Yummy! I spruced it up with some garlic powder, cayenne pepper, salt, pepper, and celery salt (just a tiny bit)and also topped it with shredded cheese and sour cream. Definitely making this one a favorite.

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jjernstedt

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Reviewed: Jan. 4, 2006

I changed this recipe just a little.I used 3 chicken breast and used tomato paste instead of ketchup and I used Knorr brand granulated chicken broth(1 1/2 tsp).No flour.I added sauted fresh mushrooms.Really close to authentic.Will make this again. Thanks for the recipe.

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