Pollo En Crema: Classic Mexican Creamy Chicken

Introduction

Pollo En Crema, a quintessential Mexican comfort dish, captures the essence of rich, savory flavors combined with a smooth, cheesy sauce that envelops tender chicken and vibrant vegetables. This beloved recipe, inspired by the renowned Los Banditos restaurant, has become a staple for families and culinary enthusiasts seeking authentic Mexican cuisine at home. The dish’s creamy texture and aromatic spices make it ideal for cozy winter nights or festive gatherings, where sharing a hearty, flavorful meal creates memorable moments. Crafted with carefully selected ingredients and simple cooking techniques, this Pollo En Crema exemplifies the warm, inviting spirit of Mexican culinary tradition, bringing a taste of Mexico directly to your dining table. As featured on Love With Recipes, this recipe offers a perfect balance of comfort and authenticity, ensuring both novice and experienced cooks can master its delicious layers with confidence.

Time

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Needed Equipment

• Large pot for boiling chicken
• Medium skillet or sauté pan
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing bowls
• Grater for cheese (if shredding block cheese)
• Tongs or cooking fork for handling tortillas
• 9×13-inch baking dish (glass or ceramic)
• Aluminum foil (optional, for covering while baking)
• Broiler-safe oven rack or tray
• Oven mitts for safety
• Serving utensils

Tags

Mexican cuisine, Chicken recipes, Cheesy dishes, Comfort food, Easy dinner, Family-friendly, Enchiladas, Creamy sauces, Winter recipes, Authentic Mexican flavors

Serving Size

Serves 6 people, with each serving consisting of approximately 2 enchiladas, depending on portion size. This recipe yields about 12 individual enchiladas, perfect for sharing or leftovers.

Difficulty Level

Intermediate. The process involves boiling chicken, preparing a creamy sauce, assembling tortillas, and baking, which requires a moderate level of culinary skill. However, with clear instructions, even home cooks with some experience can achieve excellent results.

Allergen Information

Dietary Preference

Contains dairy products; suitable for lacto-vegetarian diets. Not suitable for vegans or those with dairy allergies unless modifications are made (e.g., dairy-free cheese and sour cream alternatives).

Course

Main course, Entrée

Cuisine

Mexican

Ingredients

Qualitative and Quantitative Analysis

Instructions

Step 1: Boil the Chicken

Begin by preparing the chicken breasts for shredding. Fill a large pot with enough water to fully submerge the chicken breasts. Place the pot over high heat and bring the water to a rolling boil. Once boiling, carefully add the chicken breasts, ensuring they are fully covered by the water. Reduce the heat to medium and simmer gently for approximately 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. To check for doneness, insert a meat thermometer into the thickest part; it should read 165°F (74°C). When cooked, carefully remove the chicken breasts from the boiling water using tongs or a slotted spoon and transfer them to a plate or cutting board. Allow the chicken to cool slightly for handling, then shred using two forks or your fingers if cooled enough. Set aside.

Step 2: Sauté the Onions and Peppers

While the chicken is boiling, prepare the vegetables for the sauce. In a medium skillet or sauté pan, melt one tablespoon of butter over medium heat. Once melted and bubbling, add the diced onions. Stir occasionally and cook until the onions become translucent and fragrant, approximately 5-7 minutes. To build depth of flavor, you may add a pinch of salt or a splash of water if needed to prevent sticking. Once onions are softened, add the diced green peppers and cook for an additional 3-4 minutes, until tender but still vibrant green. Remove from heat and set aside. This vegetable mixture will be incorporated into the creamy sauce later, providing texture and flavor.

Step 3: Prepare the Creamy Sauce

In the same skillet used for the vegetables, add the cream cheese, sour cream, and milk. Heat over medium-low heat, stirring constantly with a spatula or wooden spoon. As the mixture warms, the cream cheese will soften and blend seamlessly with the sour cream and milk, creating a smooth, velvety sauce. Continue stirring until all ingredients are fully incorporated and the sauce is heated through, about 3-5 minutes. If the sauce becomes too thick, add a splash more milk to reach your desired consistency. This creamy base is the heart of Pollo En Crema, delivering richness and flavor to the dish.

Step 4: Incorporate Chicken and Peppers into the Sauce

Add the shredded cooked chicken and sautéed green peppers to the sauce. Stir well to coat all pieces evenly. Continue cooking over low heat for an additional 5 minutes, allowing the flavors to meld and the chicken to reheat thoroughly. Taste and adjust seasoning if desired, adding salt, pepper, or optional spices like cumin or chili powder for a more pronounced Mexican flavor. Once heated through, your filling is ready for assembly.

Step 5: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). To assemble, lightly warm the corn tortillas in a dry skillet or microwave to make them more pliable. Place each tortilla on a clean surface, and spoon approximately 2-3 tablespoons of the chicken and sauce mixture onto the center of each tortilla. Roll the tortillas tightly around the filling, then place them seam-side down in a greased 9×13-inch baking dish. Arrange all filled tortillas in a single layer, ensuring they don’t overlap excessively to allow even baking.

Step 6: Top with Cheese and Bake

Once all enchiladas are assembled and placed in the dish, sprinkle the shredded Monterey Jack cheese generously over the top, covering every tortilla for a luscious, cheesy crust. For even better melt and browning, you can cover the dish loosely with aluminum foil. Bake in the preheated oven for 15 minutes, then remove the foil and switch your oven to broiler mode. Broil for an additional 2-3 minutes until the cheese is bubbling, golden, and slightly crispy on top. Keep a close eye to prevent burning. This step ensures a beautiful, appetizing crust that contrasts perfectly with the creamy filling.

Step 7: Serve and Garnish

Allow the enchiladas to cool for a few minutes after removing from the oven to prevent burns and allow the sauce to set slightly. Serve warm, garnished with fresh cilantro, sliced avocados, or a squeeze of lime for added brightness. These Pollo En Crema enchiladas pair beautifully with traditional Mexican sides like refried beans, Mexican rice, or a fresh salad. The dish is best enjoyed immediately but can be stored for later consumption.

Preparation Tips

• To enhance flavor, season the chicken water with herbs such as bay leaves, garlic cloves, or onion powder during boiling.
• Use freshly shredded cheese for optimal melt and flavor; pre-shredded cheese often contains anti-caking agents that may affect melting quality.
• Warm tortillas before assembling to prevent cracking and make rolling easier.
• Customize the spice level by adding chopped jalapeños or chili powder into the sauce.
• If you prefer a thicker sauce, increase the amount of cream cheese or reduce the milk slightly.

Nutritional Information

Tips and Tricks

• Use a high-speed blender for ultra-smooth sauce if you prefer a silkier texture.
• For added depth, incorporate a teaspoon of smoked paprika or cumin into the sauce.
• Make-ahead tip: Prepare the filling and assemble the enchiladas a day in advance. Cover and refrigerate, then bake just before serving.
• To make the dish more filling, add cooked black beans or corn kernels into the filling mixture.

Add-ons

• Fresh chopped cilantro
• Sliced avocado or guacamole
• Pickled jalapeños or fresh chili slices
• Sour cream or Mexican crema for topping
• Lime wedges for serving

Side Dishes

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Grilled vegetables or roasted corn
• Fresh Mexican salad with lime dressing
• Chips and salsa or pico de gallo

Improvements and Variations

• Replace chicken with sautéed mushrooms or roasted vegetables for a vegetarian version.
• Add a dash of hot sauce or salsa to the sauce mixture for extra heat.
• Use a different cheese blend, such as a mix of Monterey Jack, Cheddar, and Queso Fresco, for more complex flavors.
• For a crispy top, sprinkle additional cheese and breadcrumbs before broiling.

Save and Store

Leftover Pollo En Crema can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. For a quick microwave option, heat on medium power in 30-second intervals, stirring in between. To freeze, assemble the enchiladas, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as described above.

FAQ

Can I make this dish vegan?

Yes, substitute dairy ingredients with plant-based alternatives such as vegan cheese, coconut or almond milk, and dairy-free sour cream. Use corn tortillas that are certified gluten-free if needed.

Is it possible to prepare the sauce ahead of time?

Absolutely. Prepare the sauce up to a day in advance, store in an airtight container in the refrigerator, and reheat gently before assembly. This can save time on busy evenings.

How do I prevent the tortillas from cracking during rolling?

Warm the tortillas in a microwave for 20-30 seconds or in a skillet until pliable. Cover with a damp towel to retain moisture until ready to use. This softens the tortillas, making rolling easier and preventing tearing.

What are some common mistakes to avoid?

Overcooking the chicken, which can dry out the meat, or not shredding it finely enough can affect texture. Not warming tortillas sufficiently can make rolling difficult. Also, neglecting to watch the broiler can lead to burnt cheese, so stay attentive during that step.

Conclusion

Pollo En Crema exemplifies the comfort and richness of Mexican cuisine, offering a harmonious blend of tender chicken, creamy sauce, and melty cheese enveloped in warm corn tortillas. Its versatility allows for customization with various vegetables, cheeses, and spice levels, making it a perfect dish for family dinners, special celebrations, or casual get-togethers. The straightforward process ensures that even home cooks with moderate experience can achieve authentic, restaurant-quality results. Whether served with traditional sides or creative accompaniments, this dish will surely become a cherished part of your culinary repertoire. For more delicious recipes and culinary inspiration, visit Love With Recipes, where flavor meets simplicity and authenticity.

References

• Mexican Food Journal – Authentic Mexican Enchilada Recipes
• Serious Eats – The Science of Cheese Melting