Take-Out Fake-Out Pollo Con Crema

Take-Out Fake-Out Pollo Con Crema

Sarah Jo 854

"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."

Ingredients 1 h {{adjustedServings}} servings 397 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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Reviews 30

  1. 35 Ratings

Sarah Jo

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.

Jamie Hensley

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!