Best 3 Take Out Fake Out Pollo Con Crema Recipes

TAKE-OUT FAKE-OUT POLLO CON CREMA

Take-Out Fake-Out Pollo Con Crema image

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.

Provided by Sarah Jo

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 17

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
12 (6 inch) flour tortillas

Steps:

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 : Calories 396.3 calories, Carbohydrate 24.4 g, Cholesterol 99.6 mg, Fat 23.3 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 347.9 mg, Sugar 3.6 g

POLLO EN CREMA

Pollo En Crema image

This is my clone of another Mexican dish that I love to get at one of the local restaurants, Los Banditos.

Provided by Miss Erin C.

Categories Chicken Breast

Time 40m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

Ingredients

12 corn tortillas
2 cups shredded monterey jack cheese
2 chicken breasts, cut into chunks
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup milk
1 green pepper, seeded and cut into chunks
1 onion, diced
1 tablespoon butter

Steps:

Boil the chicken in water until cooked through, drain and set aside.
Saute the onions in 1 Tbsp butter until softened.
In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
Add green peppers and chicken, cook until heated through.
Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
When all tortillas are filled, sprinkle cheese over the top.
Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
Serve with refried beans.

POLLO A LA CREMA

Pollo a La Crema image

My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.

Provided by GrammaJeanne

Categories Chicken Breast

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour cream

Steps:

Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
Add cream, mushrooms, paprika & chicken base.
Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
Serve hot with warmed flour tortillas and Spanish Rice.

### Tips * **Choose the right chicken.** For this recipe, you'll want to use boneless, skinless chicken breasts or thighs. * **Cut the chicken into even pieces.** This will help it cook evenly. * **Season the chicken with salt and pepper.** This will help to enhance the flavor of the chicken. * **Brown the chicken in a skillet.** This will help to seal in the flavor and create a nice crust. * **Add the onion and garlic to the skillet and cook until softened.** This will add flavor to the sauce. * **Add the cream of mushroom soup and milk to the skillet and bring to a simmer.** This will create a creamy sauce. * **Simmer the chicken in the sauce for 15-20 minutes, or until cooked through.** This will allow the chicken to absorb the flavors of the sauce. * **Serve the chicken with your favorite sides.** This recipe pairs well with rice, pasta, or potatoes. ### Conclusion This recipe for pollo con crema is a delicious and easy-to-make dish that is perfect for any occasion. The creamy sauce is flavorful and the chicken is cooked to perfection. This recipe is sure to become a family favorite.