RECIPE: El Pollo Loco's Chicken Tortilla Soup
jenn
18 years ago
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jenn
18 years agoRelated Discussions
Need a great recipe for chicken flautas!
Comments (5)Alexa, I haven't made flautas in a long time. They were one of Matt's favourites, made from chicken or beef. I never followed a recipe. Just used shredded chicken breasts or beef mixed with homemade salsa, wrapped in a tortilla and deep fried. Served with more salsa, guacamole and sour cream on the side. We prefer corn tortillas but have used flour tortillas as well. You can use your leftover chicken to make Enchiladas, tacos or . Home Cookin Chapter: Recipes From Thibeault's Table Enchiladas De Pollo =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375°F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove 2 to 3 cups chicken broth Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. Ann...See MoreNeed tortilla advise.
Comments (12)the Kroger near me has a lady making fresh tortillas all day long and you can just wait for her to hand you a steaming hot bag of them right from her hands to my basket. YUMMY I love to take them warm put a little butter on them then some of those pickled veggies like the carrots, cauliflower, peppers etc rolled up in it and so yummy. The Mexican restaurants used to all put a little dish of those veggies on the table with the tortillas now no one has them. At home I put my flour tortillas on a microwave plate and take a wet paper towel cover them and microwave just a few seconds it brings them back to steamy hot goodness....See Morechicken recipes
Comments (26)I love chicken, so I have a lot of chicken recipes. One of my favorites is "cheeken fu-rye," a Japanese chicken recipe. You need "panko," which is Japanese bread crumbs, available at an Asian grocery store. Do not get the honey flavored panko. You could substitute plain bread crumbs from the regular grocery store, but that tastes different. Still works the same, though. Start with boneless, skinless chicken breasts. Cut into bite sized pieces. Alternative: pound them to even thickness--about 1/2 inch. Whole breasts are easier to handle, so I usually do this instead of the traditional bite sized pieces. Hint: use one hand for the egg and the other hand for the dry ingredients. That keeps things a bit less messy. Roll each piece in flour--just enough for an even coating. I usually add some salt and pepper to the flour. I don't think that's the traditional way. Dip each piece into scrambled egg, diluted with about 1 teaspoon water per large egg. Then, roll each piece in the bread crumbs. Press gently to help the bread crumbs adhere. Until you get used to the assembly method, bread all the chicken before you start to cook it. Fry in oil that comes at least halfway up the sides of each piece. You could also deep fry. The chicken is done when it starts to steam, which causes the oil to spatter. The meat should still be very slightly pink, but not give off any red in the juice when you cut it open. Leftover fried chicken is not as crispy, but still tastes good. I warm up leftover whole breasts in the microwave, then put them in a sandwich with lettuce and tomato. I am looking forward to trying everyone else's chicken recipes. Great idea, Kit!...See MoreOT: Share winter recipes to make during the holiday break
Comments (32)Here's our friend Maria's everyday chicken mole or, as she explained to me long ago, amused by the new culinary fuss over "moles," chicken in gravy. Maria was the oldest of 10 and spent her childhood here in the U.S. babysitting and on a stool preparing meals while the adults were out in the fields. She's a fantastic cook, but this is simple home cooking, no chocolate, no "special" ingredients. I'm offering it because I never see it on recipe forums and it is delicious, definitely winter comfort food. Amounts are approximate, of course, and can be massaged as desired. Chicken broth Water and 2-3 pounds chicken parts, chicken, plus whatever you usually add, such as: 1/2 onion 2 cloves garlic 1 leafy stalk celery. 1 bay leaf 2 teaspoons thyme Salt and pepper to taste Gravy 3 tablespoons chicken fat (skimmed from chicken broth) 1/2 onion, chopped 2 cloves garlic 3 tablespoons flour Cumin seed, broken up, to taste, about 1 tablespoon or more Good quality chili powder to taste, start with a tablespoon if unsure 3 cups chicken broth Simmer first group of ingredients about 20 minutes, skimming foam as they approach a low boil, then turning heat down to simmer about 20 minutes for the typical supermarket chicken. Remove and cool chicken enough to pull apart into bite-size pieces. For gravy, lightly saute onion, garlic and spices in chicken fat skimmed from the broth. Sift flour into the pan, whisking quickly, and stir over low-medium heat until flour is cooked; will be bubbly but not browned. Then stir in defatted chicken broth and simmer until thickened. Salt as desired. At this point you can add more chili powder to taste if needed and simmer a bit more. We like it a nice medium chile-red, not pale and not dark. Then add the chicken and serve over whatever you like....See More
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