Pollo Crema Aztecas Pollo A La Crema Recipes

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.

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

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.

Steps:

• Melt butter in a large frying pan.
• Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
• Add cornstarch to milk and mix until dissolved, add to chicken mixture.
• Bring to a boil for 5 to 7 minutes or until chicken is tender.
• Serve hot over Spanish rice, white rice or as a filling in tortillas.