Chicken Chile Enchiladas
Franchise : El Pollo Loco
Category : Main Dish
No-Stick Cooking Spray 1 (20-oz.) can enchilada sauce, heated
6 (6 1/2) corn tortillas, heated
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned, de-boned, shredded and heated 1 (7-oz.) can whole green chiles, drained and cut into strips
6 T. diced onion
1/4 cup shredded Cheddar and/or Jack cheese, divided
Garnish with sour cream, green onions and sliced olives (optional)
Preheat oven to 375¾F.
Spray an 11x7x2 baking dish with cooking spray.
Pour half the enchiladasauce into baking dish; set aside.
Down the center of each heated tortilla, place 1/3 cup El Pollo Loco® Chicken, 4 strips green chile and 1 Tablespoon each diced onion and cheese; set aside remaining cheese.
Roll and place, seam side down, into baking dish.
Pour remaining sauce over enchiladas.
Cover and bake 20 to 25 minutes or until heated through.
The last 5 minutes of baking, remove cover and top with remaining cheese.
Garnish with sour cream, green onions and olives before serving.
Makes 6 enchiladas.
Preparation Time: 10 minutes
Baking Time: 20 to 25 minutes
Make both red and green enchiladas simply by pouring red enchilada sauce over half of the enchiladas and green enchilada sauce over the other half. This adds a festive touch with no fuss.