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Pollo Loco Recipe

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This recipe for Pollo Loco, by , is from Family Learning Center Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooks and Queens Cuisine ( Team 4)
Added: Monday, August 10, 2009


• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 1/2 cup enchilada sauce, canned
• shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
Toast two pieces of bread , spread sour cream on both pieces place chicken enchilada mixture onto the toast, garnish with cilantro and green onion mix and melted cheese.
For an extra kick add some jalapenos or your favorite chilies.

Personal Notes:
Personal Notes:
everybody loves enchiladas and everybody loves sandwhiches, thats why this enchilada sandwhich is so great. Pollo Loco has just the write amount of spice and the fresh cilantro and green onions to top it off make it extra flavorful. ENJOY !!!




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