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 11”x7“x2” 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

Serving Suggestion: 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.

No-Stick Cooking Spray
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned,
de-boned and cubed
3/4 cup each: shredded Pepper Jack and Cheddar cheeses, blended
1 (14.5-oz.) can diced tomatoes with mild green chiles, drained
1 (10 3/4-oz.) can condensed Pepper Jack Cheese Soup or Cream of Chicken Soup
3/4 cup sliced green onions, divide
1 dozen (6 1/2”) corn tortillas, cut each tortilla into six wedges

Preheat oven to 375°F. Spray a 2-1/2 quart or an 11”x7”x2” baking dish with cooking spray; set aside. In a large bowl, combine El Pollo Loco® Chicken, 1 cup cheese blend, soup, tomatoes and 2/3 cup green onions; blend well. Set aside 9 to 12 tortilla wedges. Fold in remaining tortilla wedges into chicken mixture; spoon into baking dish. Bake, uncovered, 30 minutes or until heated through. Tuck remaining tortilla wedges around the edges of the baked dish; top with remaining cheese. Bake 5 minutes longer. Garnish with remaining green onions. Makes 6 to 8 servings.

Preparation Time: 10 minutes • Cooking Time: 35 minutes

Serving Suggestion: : Any leftover El Pollo Loco® Pinto Beans, Rice or vegetables?
Not a problem! Just add them into the casserole, bake and eat!

2 (26-oz.) cans Ranch Style® Beans, undrained
1 (15-oz.) can kidney beans, undrained
1 (10-oz.) can Mexican diced tomatoes, undrained
1 (8-oz.) can whole kernel corn with peppers, drained
1/2 tsp. each: garlic powder and cumin          
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken,
skinned, de-boned and cubed
6 to 8 hallowed-out individual sourdough bread loaves (optional)
Favorite Toppings such as Cheddar cheese, diced red onion and sour cream

In a large saucepan, combine the first 6 ingredients; blend well. Fold in El Pollo Loco® Chicken. Heat over medium heat until hot and bubbly; stir often.  Spoon chili into hallowed sourdough bread bowls or soup bowls. Top with favorite toppings. Makes 6 to 8 entrée size servings.

Preparation Time: 15 minutes

Serving Suggestion: Add any leftover El Pollo Loco® Pinto Beans and Rice to this hearty chili.

1 lb. bag plain or multi-colored tortilla chips
1 (16-oz.) can refried beans, heated
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned,
de-boned and shredded
2 cups shredded Mexican cheese blend
1 cup Pico de Gallo or 1 (10-oz.) can Mexican diced tomatoes, drained
1/4 cup sliced fresh jalapeno peppers or chopped green chiles (optional)
1 (7 1/2-oz.) can sliced black olives, drained

Serve with your favorite toppings such as sour cream, guacamole, cilantro and green onions.

Arrange broiler rack 6” to 8” from the heat.  Preheat the broiler. On a baking sheet, layer over tortilla chips: heated refried beans, El Pollo Loco® Chicken, shredded cheese, Pico de Gallo, jalapenos and olives. Broil until cheese is melted (about 5 minutes). Top with favorite toppings. Serve immediately. Makes 12 servings.

Preparation Time: 15 minutes

Serving Suggestion: Add any leftover El Pollo Loco® Pinto Beans to the refried beans when heating.

1 (7-oz.) container fresh sliced peppers and onions (found in produce
section) or 2 medium bell peppers, seeded and sliced, and fresh onions
1 T. vegetable oil
1 T. fajita seasoning
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken,
skinned, de-boned and shredded
8 6” fajita flour tortillas, heated
Favorite fajita toppings such as Pico de Gallo, shredded cheese, chopped cilantro, guacamole and sour cream

In large skillet, sauté peppers and onions in hot oil until crisp and tender; season lightly with fajita seasoning while sautéing.  Remove sautéed vegetables from skillet. Sauté El Pollo Loco® Chicken until heated through.  Place about 1/3 cup chicken and 1/4 cup vegetables down center of each tortilla. Top with desired amounts of your favorite fajita toppings. Serve immediately. Makes 8 servings.

Preparation Time: 20 minutes

1 (10-oz.) bag Romaine and or Iceberg lettuce mix (found in produce section)
or 12 cups cut lettuce
1 cup shredded Cheddar cheese
2 large tomatoes, diced
1 (7 1/2-oz.) can sliced black olives, drained
1 each: medium yellow and green bell pepper, cut into julienne strips
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned,
de-boned and shredded
4 hard-cooked eggs, cooled and coarsely chopped
1/2 cup coarsely crushed corn chips
1/4 cup sliced green onions
Salsa, Ranch Dressing or your favorite dressing

In a clear glass serving bowl, layer ingredients starting with lettuce and ending with green onions. Serve with desired amount of dressing. Makes 6 entrée size servings.

Preparation Time: 20 minutes

Serving Suggestion: Make matchstick thin tortilla strips simply by spraying corn
tortillas on both sides with cooking spray. Slice thinly before microwaving 2 minutes on a paper towel. 
Cool completely before sprinkling over the salad.

2 tsp. vegetable oil
1 tsp. minced fresh garlic
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned,
de-boned and shredded
3 cups any combination of fresh or frozen cut vegetables such as zucchini,
carrots, broccoli, celery, etc.
3 (14.5-oz.) cans chicken broth
1 (14.5-oz.) can diced tomatoes roasted garlic, undrained
1 cup egg noodles (cooked)
2 T. chopped fresh cilantro
Fresh Lime
Shredded Jack or Queso Fresco cheese

In large saucepan, heat oil until hot. Sauté garlic until tender. Add El Pollo Loco® Chicken and remaining ingredients except cilantro, lime and cheese. Cover and bring to boil. Reduce heat and simmer until vegetables and noodles are tender (about 10 minutes). Add cilantro; cook 1 minute longer. Add salt and pepper to taste. Serve immediately with a squeeze of fresh lime and top with shredded cheese. Makes 6 entrée size servings.

Preparation Time: 20 to 25 minutes

Serving Suggestion: Add any leftover El Pollo Loco® Rice, Pinto Beans or vegetables to this delicious soup!

2 (16-oz.) cans refried beans
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken,
skinned, de-boned and diced
1 cup each of shredded Cheddar and Jack cheese
1 (10-oz.) can diced tomatoes, drained
1 (4-oz.) can each: diced green chiles and chopped olives, drained
1/4 cup each: sliced green onions and chopped cilantro
1 tsp. garlic salt
Tortilla chips and assorted fresh cut vegetables for dipping

In a large saucepan, combine beans, El Pollo Loco® Chicken and remaining ingredients except chips and fresh cut vegetables; blend well. Over medium-low heat, heat until hot and bubbly and cheese is completely melted; stir often. Transfer to a fondue pot or crockpot to keep dip warm during serving.  Serve with tortilla chips and assorted fresh cut vegetables.
Makes 16 to 20 servings.

Preparation Time: 20 minutes

Serving Suggestion: Toss any leftover El Pollo Loco® Pinto Beans into this quick and easy dip!