Crema de Pollo, Keith's version

Ingredients

8 each chicken breast, no skin, no bone, R-T-C -- slice into bite-sized chunks
3 tablespoons olive oil
2 each onion -- slice in half lengthwise, then slice into strips
2 cups sliced fresh mushrooms
3 tablespoons paprika
16 ounces Mexican Crema
2 tablespoons chicken bouillon granules
16 ounces sour cream
16 ounces queso fresca
1 bunch green onion -- chopped

Instructions

Heat oil in large frying pan. Saute chicken and onion until chicken no longer pink, onions translucent. Probably will take 2 batches. Transfer to large pot, add crema, cream, mushrooms, paprika, cheese and chicken base Bring to a boil, simmer for 5-8 minutes until chicken is tender Remove from heat, stir in sour cream.

Serve with warmed flour tortillas, rice. Sprinkle with green onions after served.