The outcome? Seriously, mouth-watering, no-joke, delish, delish, delish Pollo a la Crema (creamy Mexican chicken) with HOMEMADE flour tortillas like you've NEVER had at a restaurant!!
So this recipe (which can totally be tweaked depending on what kind of chicken meat you have), will show you what an amazing meal you can make with leftover whole chicken. You can even boil the bones for chicken broth, which is needed in this recipe. I have a tutorial here: How to Make Homemade Chicken Broth from Leftover Whole Chicken
Homemade Flour TortillasOK so my FIRST step in making this luscious meal was the HOMEMADE flour tortillas. Here is a link to my tutorial... How to Make Homemade Tortillas
Next, comes the Pumpkin Pollo a la Crema! Yummy!
1 medium sweet onion
1/4 cup chopped green onions (these were a last minute add-in -- click here to see why)
4 garlic cloves
3-5 mini rainbow peppers
1/8 cup butter
1 tbsp olive oil
Coarse ground salt and pepper
2 tsp chili powder
2 tsp garlic powder
About 4 cups leftover cooked chicken meat from a whole chicken
1 cup pumpkin puree
2 cups chicken broth (Homemade?!)
1 cup heavy cream
1 cup sour cream
Fresh cilantro and diced tomatoes to garnish
First, chop your onion, green onions, peppers, and mince your garlic cloves (hopefully you have a garlic press like I do! Makes it tons easier!)
Pour in the chicken broth, stir, and let this reduce for a few minutes.