This is my re-creation of a favorite Azteca Mexican restaurant dish. Serve with tortillas or over beans and rice for a hearty meal.
Heat oil over medium-high heat, add garlic then chicken. Cook chicken until no pink is showing (4-6 minutes). Remove chicken, garlic and juices from pan. Reduce heat to medium and melt butter. Add onions and cook until softened (3-4 minutes) then add flour and brown. Add enough milk to make a roux, stirring constantly. Continue adding milk until mixture makes a gravy consistency. Add sour cream, chili powder and tomato or chipotle paste. Reduce heat to medium-low and stir until thickened and bubbly. Add chicken, garlic and juices back to pan. Add salt and pepper to taste. Stir and cook for 5-10 minutes then serve. Add milk to change consistency, if desired.
By Jess from Portland, OR
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