El Pollo Loco's Chicken Enchiladas (Copycat Recipe)

These Chicken Enchiladas are a delightful homage to the flavors of El Pollo Loco, featuring tender shredded chicken enveloped in soft corn tortillas, smothered in a rich and tangy enchilada sauce, and topped with melted cheese. This classic dish is comforting and satisfying, perfect for family dinners or gatherings. It's a traditional recipe that respects the authentic flavors of Mexican cuisine.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped onion
• 1/2 cup sour cream
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. In a bowl, combine the shredded chicken, sautéed onions, cumin, garlic powder, salt, and pepper. Mix well.
4. Warm the corn tortillas in a dry skillet or microwave until pliable.
5. Spread a small amount of enchilada sauce on the bottom of a baking dish.
6. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool slightly. Serve with a dollop of sour cream and garnish with fresh cilantro if desired.