Pollo En Crema

Name: Pollo En Crema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 enchiladas, 6 serving(s)
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

Submitted by Miss Erin C.

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

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Ready In:: 40mins
Ingredients:: 9
Yields:: 12 enchiladas
Serves:: 6

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

directions

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.

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Reviews

I made this for my boyfriend last week, it was delicious. I added frozen leaf spinach to the filling and it came out so good. I served it with carolina yellow saffron rice...the meal was so good it tasted like it was from a fine Mexican restaurant! Michele

Michele Luz
Perfect! I also added the spinach like Michele did. I also added salt, even though it didn't call for that. Great recipe!

KissMyTiara
This was really good, I added a dash of chilli flakes to give it a little 'zip'. And served with Dianas refried beans, and corn on the cob.

ltdsaloon16r
For those complaining about blandness, it has always been a bit bland at every restaurant I've eaten it at. That's why I order it, can't handle the spice of other entrees. When you add hot stuff to it, it is no longer Pollo a la crema!

MarBos
We have a local restaurant (El Campesino) that makes a similar dish called Pollo Con Crema, and I was hoping that this would be a rendition of it. I think I would like this better if the sour cream was doubled and the cream cheese was halved. I also agree that it is a bit bland, and would recommend the addition of some spices (maybe a pinch of cumin, paprika, salt and chili powder). I would also mix up the peppers adding some jalapeno, some poblano, in addition to the green pepper. Next time I will try it out of the pan, with flour tortillas similar to how fajitas are served. Thank you for posting.

Cook4_6