Tony's Improvised Pollo con Crema

I used to eat this rather religiously at a restaurant in Colorado called 3 Margaritas - possibly the best authentic Mexican restaurant on the entire planet... I decided I wanted to try to make my own tonight... so:

(Note: those of you scared of "spicy Mexican food," worry not... this is not "spicy," whatsoever. Creamy and mild yummy stuff...)


-chicken breasts - a pound to a pound and a half will do nicely... cut them into one inch cubes - brown in skillet with a touch of oil... when browned, remove from skillet.

-add a pat of butter to skillet...
-add about 1/2 an onion, cut into thin strips
-add 1 green pepper, also cut into thin strips... saute and hit with some of the ol' salt shaker...

when onions clarify, return chicken to pan with onion and pepper... little more salt and a little pepper... reduce heat

in seperate saucepan:

-1 can of cream of chicken soup
-1 8 oz. container of sour cream
-shredded monterey jack cheese (if you can get your hands on some Oaxaca cheese, use it instead... and thank me later)
as to how much cheese, it's up to you (somewhere in the vicinity of a cup will probably be plenty)... this is an "improv" recipe, y'know?
-you might want to add a touch of milk... you don't really want the sauce too thick... milk will help - add to desired consistency.

-heat that stuff all together for a while on medium-low heat -...
-put chicken and veggies on plate
-add cream sauce
-top with sliced avacado (if desired, of course)
-add fork

-serve with white rice mixed with a small can (mostly drained) of Ro-Tel Tomatoes with Green Chiles (as a bed or on the side) and don't forget the Rosarita refries...

-you can also bust out the flour tortillas and pile this stuff on with some rice and go at it that way, too...

Not as good as 3 Margaritas, but it turned out quite good.