When it comes to quick and delicious meals, few things beat a good ol’ fashioned grilled chicken dinner. But why settle for just any old chicken when you can elevate your meal game with some amazing flavors from south of the border? That’s where El Pollo chicken comes in – tender, juicy, and packed with flavor. In this article, we’ll dive into 19 mouthwatering El Pollo chicken recipes that are perfect for busy weeknights.
From tacos to casseroles, and from quesadillas to soups, these flavorful recipes are sure to become new family favorites. And the best part? They’re all easy to make and can be whipped up in no time. So whether you’re a seasoned cook or a kitchen newbie, there’s something on this list for everyone.
So what are you waiting for? Let’s get started with some amazing El Pollo chicken recipes that will spice up your weeknights!
Grilled El Pollo Chicken Tacos
Get ready to savor the bold flavors of Mexico with this mouthwatering recipe! Grilled El Pollo Chicken Tacos combines tender chicken, zesty spices, and fresh toppings for a taste adventure.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
3. Add chicken breasts to the marinade; refrigerate for at least 30 minutes or up to 2 hours.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled chicken, radishes, lime wedges, cilantro, and queso fresco (if using). Serve immediately.
Cooking Time: 15-20 minutes
El Pollo Chicken Enchiladas
Experience the bold flavors of Mexico with this simple and satisfying recipe.
Ingredients:
– 8-10 corn tortillas
– 1 pound cooked chicken, shredded
– 1 can (10 oz) enchilada sauce
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
3. To assemble the enchiladas, dip a warmed tortilla in the enchilada sauce, coating both sides evenly.
4. Place the tortilla on a flat surface and spoon some shredded chicken down the center of the tortilla.
5. Roll the tortilla into a neat cylinder and place seam-side down in a 9×13-inch baking dish. Repeat with remaining tortillas and chicken.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy El Pollo Chicken Fajitas
Experience the bold flavors of Mexico with this spicy twist on classic fajitas. Tender chicken and crunchy vegetables are smothered in a spicy El Pollo-inspired sauce, served sizzling hot with warm flour tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 1/2 cup El Pollo seasoning blend (or similar)
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– 8 small flour tortillas
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add the sliced onions and bell peppers to the skillet; cook until tender, about 8 minutes.
4. Add the garlic, jalapeño, and El Pollo seasoning blend to the skillet; stir to combine.
5. Return the chicken to the skillet and stir to coat with the sauce.
6. Cook for an additional 2-3 minutes or until the chicken is cooked through.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble fajitas by placing chicken and vegetable mixture onto tortillas, and add desired toppings.
Cooking Time: 25-30 minutes
El Pollo Chicken and Rice Casserole
A flavorful and satisfying casserole that combines the bold flavors of El Pollo’s Mexican-inspired chicken with the comfort of creamy rice. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups cooked white rice
– 1 cup frozen peas and carrots
– 1 can (10 oz) condensed cream of mushroom soup
– 1/2 cup shredded cheddar cheese
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. In a separate saucepan, combine cooked rice, cream of mushroom soup, and shredded cheese. Stir until well combined.
4. In a greased 9×13-inch baking dish, arrange half the rice mixture followed by the cooked chicken, then the remaining rice mixture.
5. Sprinkle paprika and salt to taste.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Citrus-Marinated El Pollo Chicken Skewers
Elevate your grilling game with these flavorful and aromatic skewers, perfect for a quick dinner or outdoor gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/2 cup freshly squeezed orange juice
– 1/4 cup honey
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together orange juice, honey, olive oil, garlic, and ginger.
2. Add the chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes, turning occasionally, until cooked through.
6. Serve hot, garnished with fresh citrus wedges if desired.
Cooking Time: 8-10 minutes per serving (4-6 skewers)
El Pollo Chicken Tortilla Soup
A delicious and comforting soup that combines the flavors of grilled chicken, crispy tortillas, and fresh vegetables. Perfect for a cozy night in or a quick lunch on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Shredded cheese, optional
Instructions:
1. In a large pot, sauté the chicken, onion, and garlic until cooked through.
2. Add the chicken broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the tortilla strips and red bell pepper to the pot. Simmer for an additional 5-7 minutes or until the tortillas are crispy.
4. Taste and adjust seasoning as needed. Serve hot with shredded cheese on top (optional).
Cooking Time: 25-30 minutes
El Pollo Chicken Quesadillas
El Pollo Chicken Quesadillas Recipe
A flavorful twist on the classic quesadilla, featuring juicy chicken and savory spices.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 large tortillas
– Salsa, sour cream, and avocado for serving (optional)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, combine chicken, cheese, cilantro, olive oil, garlic, cumin, paprika, salt, and pepper. Mix well.
3. Place a tortilla in the skillet and sprinkle about 1/4 cup of the chicken mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 12-15 minutes
El Pollo Chicken Stuffed Peppers
Experience the bold flavors of Mexico with this El Pollo-inspired recipe, featuring juicy chicken stuffed inside crispy peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 1/2 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar), optional
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a bowl, mix together chicken, cooked rice, diced tomatoes, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Drizzle the tops with olive oil and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
El Pollo Chicken and Black Bean Salad
This vibrant salad combines the flavors of grilled chicken, black beans, and a hint of lime, perfect for a quick and refreshing meal or as a healthy addition to your lunchbox.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 can black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– 2 tbsp lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine black beans, red bell pepper, and cilantro.
4. Once chicken is cooked, let it rest for a few minutes before slicing into strips.
5. Add sliced chicken to the bowl with the bean mixture.
6. Drizzle with olive oil and lime juice; season with salt and pepper to taste.
7. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: 15-20 minutes
El Pollo Chicken Chimichangas
Elevate your snack game with these mouthwatering El Pollo Chicken Chimichangas, packed with juicy chicken, crispy tortillas, and creamy sauce. Perfect for a quick lunch or a satisfying dinner!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Vegetable oil for frying
– Salsa, shredded cheese, and sour cream (optional)
Instructions:
1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, bell pepper, and jalapeño to the skillet. Cook for an additional 3-4 minutes or until vegetables are tender.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble chimichangas by placing cooked chicken mixture onto the center of each tortilla, then fold and seal with a fork.
5. Fry chimichangas in hot oil until crispy and golden brown, about 2-3 minutes per side.
6. Serve with salsa, shredded cheese, and sour cream (if desired). Enjoy!
Cooking Time: 20-25 minutes
El Pollo Chicken Mole
Experience the rich flavors of Mexico with this classic recipe, as we bring together tender chicken and a velvety mole sauce.
Ingredients:
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 1 cup mole sauce (homemade or store-bought)
– 2 cups cooked white rice, for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic, onion, cinnamon, allspice, salt, and pepper. Cook, stirring occasionally, for 2-3 minutes or until fragrant.
4. Add butter to the skillet and stir until melted.
5. Stir in mole sauce and bring to a simmer.
6. Add chicken back into the skillet and spoon some of the mole sauce over the top.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until chicken is cooked through.
8. Serve with white rice.
Cooking Time: Approximately 30-40 minutes
El Pollo Chicken Nachos
Get ready to elevate your nacho game with this flavorful recipe featuring juicy El Pollo chicken, melted cheese, and crunchy tortilla chips. This twist on traditional nachos is perfect for game day gatherings or a quick snack.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1/4 cup El Pollo seasoning
– 1 bag of tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix chicken with El Pollo seasoning.
3. Cook chicken in a skillet with olive oil until cooked through.
4. Arrange tortilla chips on a baking sheet.
5. Top chips with cooked chicken, shredded cheese, red bell pepper, and jalapeño slices.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 15-20 minutes
El Pollo Chicken Burrito Bowls
Savor the flavors of Mexico with this delicious and easy-to-make recipe for El Pollo Chicken Burrito Bowls. This dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup El Pollo seasoning
– 1/4 cup olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together chicken, El Pollo seasoning, and olive oil.
3. Spread the mixture on a baking sheet and bake for 20-25 minutes or until cooked through.
4. While the chicken is cooking, sauté the onion, garlic, and red bell pepper in a large skillet over medium-high heat until the vegetables are tender.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burrito bowls by placing cooked chicken on top of the tortilla, followed by sautéed vegetables, black beans, and shredded cheese.
Cooking Time: 25-30 minutes
El Pollo Chicken Empanadas
These savory empanadas are a delicious twist on traditional chicken empanadas, with the added flavor of El Pollo’s signature seasoning. Perfect for snacking or as a main dish, these empanadas are sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– 1/2 cup cooked chicken, shredded
– 1 tablespoon El Pollo seasoning
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour and salt. Gradually add oil and warm water, mixing until dough forms.
3. Roll out dough to about 1/8 inch thickness.
4. Mix shredded chicken with El Pollo seasoning. Place small spoonfuls of the mixture onto one half of the dough, leaving a 1/2 inch border around edges.
5. Fold other half of dough over filling and press edges together to seal.
6. Brush tops with beaten egg for golden glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
El Pollo Chicken Posole
This hearty Mexican stew combines tender chicken, hominy, and rich spices for a flavorful and comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups of posole (hominy), rinsed and drained
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups of chicken broth
– 2 tablespoons of lard or vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, heat the lard or oil over medium-high heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and paprika; cook for an additional minute.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. Add the posole, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
El Pollo Chicken Tamales
Experience the authentic taste of Mexico with these delicious El Pollo Chicken Tamales. Tender chicken and creamy masa harina come together in a flavorful tamale that’s perfect for any occasion.
Ingredients:
– 2 cups Maseca corn flour
– 1 cup cooked, shredded chicken
– 1/4 cup vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– Water, as needed
Instructions:
1. In a large mixing bowl, combine corn flour and salt.
2. Add the shortening and mix until crumbly.
3. Gradually add the chicken broth, kneading until dough forms.
4. Divide the dough into small balls.
5. Flatten each ball to form a circle.
6. Place 1-2 tablespoons of shredded chicken in the center of each circle.
7. Fold the dough over the filling and press edges together.
8. Steam the tamales for 45-50 minutes or cook them in boiling water for 10-15 minutes.
Cooking Time: 45-50 minutes (steaming), 10-15 minutes (boiling)
El Pollo Chicken Tostadas
Elevate your snack game with these crispy chicken tostadas, inspired by the bold flavors of Mexico. Perfect for a quick and satisfying meal or as an appetizer for any gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
– Shredded lettuce
– Diced tomatoes
– Shredded cheese (optional)
– Sour cream or Mexican crema (optional)
Instructions:
1. In a bowl, whisk together lime juice, garlic, cumin, paprika, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
2. Fry the chicken in hot oil until cooked through. Drain on paper towels.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by placing fried chicken on tortillas, topping with lettuce, tomatoes, cheese (if using), and sour cream or crema (if using).
Cooking Time: 30-40 minutes
El Pollo Chicken and Avocado Salad
Elevate your salad game with this flavorful combination of juicy chicken, creamy avocado, and crunchy veggies.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 2 ripe avocados, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and feta cheese.
2. Add the diced chicken and toss gently.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour the dressing over the salad and toss to coat.
5. Top with diced avocado and sprinkle with cilantro.
Cooking Time: 15 minutes (cooking time for chicken is assumed to be already done)
El Pollo Chicken Chilaquiles
Savor the bold flavors of Mexico with this easy-to-make dish that combines tender chicken, crispy tortilla chips, and rich sauces.
Ingredients:
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 8-10 corn tortilla chips
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 can (14.5 oz) diced tomatoes with green chilies
• 2 cups shredded cooked chicken
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 30 seconds.
3. Add tortilla chips and cook until crispy, stirring occasionally (about 5 minutes).
4. Remove from heat and stir in cumin, salt, and pepper.
5. In a separate bowl, combine shredded chicken, diced tomatoes with green chilies, and half the chopped cilantro.
6. In a 9×13-inch baking dish, create a layer of tortilla chips, followed by a layer of the chicken mixture, then top with cheese.
7. Repeat steps 6-7 until all ingredients are used, finishing with a layer of cheese on top.
8. Bake for 20-25 minutes or until hot and bubbly.
9. Sprinkle remaining cilantro on top before serving.
Cooking Time: 20-25 minutes
Summary
Looking for quick and delicious dinner ideas? Look no further! This article shares 19 flavorful El Pollo chicken recipes perfect for busy weeknights. From tacos to enchiladas, fajitas to casseroles, these mouthwatering dishes are sure to please even the pickiest eaters. With a variety of flavors and textures, you’ll never get bored with the same old meal routine again. Try Grilled El Pollo Chicken Tacos, Spicy El Pollo Chicken Fajitas, or Citrus-Marinated El Pollo Chicken Skewers for a taste adventure that’s easy to prepare and fun to eat.
Leave a Reply