Description
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
- 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 (Optional)
- 12 (6 inch) flour tortillas
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12