Chicken Chile Enchiladas

El Pollo Loco Restaurant Recipe

nonstick cooking spray
1 (20 oz.) can enchilada sauce, heated
6 (6 1/2 inch) corn tortillas, heated
3 to 5 pieces (about 2 cups) El Pollo Loco Grilled Chicken, skinned, de-boned, shredded and heated
1 (7 oz.) can whole green chiles, drained and cut into strips
6 tablespoons diced onion
1/4 cup shredded Cheddar and/or Jack cheese, divided
garnish with sour cream, green onions and sliced olives (optional)

Preheat oven to 375 degrees.
Spray a large baking dish with cooking spray.  Pour half the enchilada sauce into baking dish; set aside.  Down the center of each heated tortilla, place 1/3 cup El Pollo Loco Chicken, 4 strips green chile and 1 tablespoon each diced onion and cheese; set aside remaining cheese.  Roll and place, seam side down, into baking dish.  Pour remaining sauce over enchiladas.  Cover and bake 20 to 25 minutes or until heated through.  The last 5 minutes of baking, remove cover and top with remaining cheese.  Garnish with sour cream, green onions and olives before serving.  Makes 6 enchiladas.

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