El Pollo Loco Recipe
One chicken taco, one chicken flauta, and one chicken enchilada served with beans & rice
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Ingredients
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Tacos
Flautas
Enchiladas
Beans & Rice
Method
Tacos
- 1
Prepare Tacos
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side. Layer with shredded chicken, lettuce, diced tomatoes, shredded cheese, and top with sour cream and salsa.
Flautas
- 2
Prepare Flautas
Warm the corn tortillas slightly to make them pliable. Place shredded chicken and shredded cheese on each tortilla, roll tightly, and secure with a toothpick. Heat vegetable oil in a frying pan over medium heat and fry the flautas until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Enchiladas
- 3
Prepare Enchiladas
Preheat oven to 375°F (190°C). Warm the corn tortillas in a skillet. Fill each tortilla with shredded chicken, roll them up, and place seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle with shredded cheese. Bake for 20 minutes, until cheese is melted and bubbly.
Beans & Rice
- 4
Prepare Beans & Rice
Heat the refried beans in a small saucepan over medium heat until warmed through. Serve alongside the cooked rice.