"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." — Sarah Jo
Watch video tips and tricks
skinless, boneless chicken breast halves - cubed
salt and pepper to taste
extra virgin olive oil, divided
1 (8 ounce) package
sliced fresh mushrooms
red bell peppers, cut into chunks
yellow onion, sliced
1 1/2 cups
low-sodium chicken broth
1 1/2 cups
ketchup, or to taste
hot pepper sauce (such as Frank's RedHot®), or to taste
ground dried Anaheim or California chiles
12 (6 inch)
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.
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.
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!
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!
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!
My mom made this tonight, using half and half instead of heavy cream... SUPER good! :)
Had it with brown rice.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Take-Out Fake-Out Pollo Con Crema
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 209
See how to make a rich and creamy chicken Alfredo.
See how to make this top-rated recipe for spiced chicken in a tomato cream sauce.
A comforting Italian classic with tomatoes, fresh mushrooms, and garlic.