I worked at a Mexican restaurant for years, and maybe this was just different from what I was used to... I found the cumin in this recipe to be overwhelming and the sauce was lacking that extra something that makes you say, "mmmm."
At the restaurant, they made their pollo con crema with wonderful homemade enchilada sauce and some sour cream (about 2 parts enchilada sauce to 1 part sour cream). Maybe it's just what I'm used to, but that would be a heck of a lot easier and tastier (using canned enchilada sauce, of course!) :P
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I worked at a Mexican restaurant for years, and maybe this was just different from what I was...