Get ready to ignite your taste buds! Spicy El Pollo chicken recipes are a staple in many Latin American cuisines, and for good reason. The combination of crispy skin, juicy meat, and bold flavors is a match made in heaven. In this article, we’ll be exploring 20 mouth-watering spicy El Pollo chicken recipes that will take your cooking to the next level.
From classic dishes like tacos and enchiladas to creative twists like stuffed peppers and empanadas, we’ve got you covered. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to bring the heat and satisfy your cravings.
So, what are you waiting for? Let’s dive into the world of spicy El Pollo chicken and get cooking!
Spicy El Pollo Chicken Tacos with Avocado Crema
Experience the bold flavors of Mexico with these Spicy El Pollo Chicken Tacos, topped with a creamy and refreshing Avocado Crema. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and cilantro for garnish
– Avocado Crema (see below)
Avocado Crema:
– 2 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. In a large bowl, whisk together chicken, lime juice, olive oil, garlic, cumin, smoked paprika, and cayenne pepper.
2. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced chicken, radishes, lime wedges, and cilantro. Top with Avocado Crema.
Cooking Time: 15-20 minutes
Grilled El Pollo Chicken with Chipotle Marinade
Elevate your grilled chicken game with this bold and smoky recipe, featuring a chipotle marinade that adds depth and complexity to every bite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup chipotle peppers in adobo sauce, minced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chipotle peppers, olive oil, garlic, lime juice, and oregano. Blend until smooth.
2. Place chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Let chicken rest for 5 minutes before slicing and serving.
Cooking Time: 15-20 minutes
El Pollo Chicken Enchiladas with Red Sauce
Savor the flavors of Mexico with this hearty recipe, featuring tender chicken wrapped in tortillas and smothered in a rich red sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 1 cup red enchilada sauce (homemade or store-bought)
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1/2 cup shredded Monterey Jack cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the enchilada sauce over medium-high heat until warm.
3. Dip each tortilla in the sauce, coating both sides evenly.
4. Place a portion of the chicken down the center of each tortilla, leaving a small border around the edges.
5. Roll up the tortillas and place seam-side down in a 9×13-inch baking dish.
6. Pour any remaining enchilada sauce over the rolled tortillas.
7. Sprinkle with chopped onion, cilantro, and cheese (if using).
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Crispy El Pollo Chicken Flautas with Salsa Verde
Elevate your snack game with these crispy and flavorful flautas filled with shredded chicken, wrapped in a crunchy tortilla, and served with a tangy Salsa Verde. Perfect for a quick dinner or party appetizer.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 8-10 corn tortillas
– Vegetable oil for frying
– Salt, to taste
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salsa Verde (store-bought or homemade)
– Optional toppings: diced tomatoes, shredded cheese, sour cream
Instructions:
1. In a bowl, mix together chicken, salt, and cilantro.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Brush both sides of the tortillas with oil and fry until crispy (about 30 seconds per side).
4. Drain excess oil and assemble flautas by filling each tortilla with about 1/4 cup of chicken mixture.
5. Serve immediately with Salsa Verde, topped with your desired toppings.
Cooking Time: 15-20 minutes
El Pollo Chicken Tinga Tostadas
Get ready for a flavorful Mexican-inspired snack with this recipe for El Pollo Chicken Tinga Tostadas! Shredded chicken cooked in a spicy tomato-based sauce, served on crispy corn tortillas and topped with fresh cilantro, onion, and crumbled queso fresco.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup shredded cheese (Monterey Jack or Cheddar)
– 1/4 cup lard or vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8 corn tortillas
– Fresh cilantro leaves for garnish
– Queso fresco crumbles (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat lard or 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 diced onion and cook until translucent. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Stir in cooked chicken, salt, and pepper. Simmer for 5-7 minutes or until sauce has thickened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spreading a spoonful of the chicken mixture onto each tortilla, followed by a sprinkle of shredded cheese and a dollop of sour cream (if using). Garnish with cilantro leaves and crumbled queso fresco (if desired).
Cooking Time: 20-25 minutes
El Pollo Chicken Mole with Toasted Sesame Seeds
Experience the rich flavors of Mexico with this vibrant chicken mole dish, featuring toasted sesame seeds adding a delightful nutty depth. This recipe is perfect for those looking to spice up their meals with bold and aromatic flavors.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mole paste (store-bought or homemade)
– 1/4 cup chicken broth
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup toasted sesame seeds
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent.
3. Add garlic and cook for 1 minute.
4. Add chicken and cook until browned on both sides.
5. In a separate bowl, whisk together mole paste, broth, and honey.
6. Pour the mixture over the chicken and stir to coat.
7. Bake for 25-30 minutes or until chicken is cooked through.
8. Sprinkle toasted sesame seeds on top of the chicken before serving.
Cooking Time: 30 minutes
Spicy El Pollo Chicken Quesadillas with Pico de Gallo
Get ready to spice up your snack game with these mouth-watering quesadillas!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 large flour tortillas
– Shredded Monterey Jack cheese (about 2 cups)
– Pico de Gallo (store-bought or homemade)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add chicken, onion, cilantro, jalapeño, olive oil, garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook until chicken is fully cooked and veggies are tender (about 5-7 minutes).
3. In a separate pan or griddle, place a tortilla and sprinkle with shredded cheese.
4. Add about 1/2 cup of the spicy chicken mixture on half of the tortilla.
5. Fold the tortilla in half to enclose filling.
6. Cook for 2-3 minutes on each side until crispy and melted.
7. Serve warm with a dollop of Pico de Gallo.
Cooking Time: About 15-20 minutes
El Pollo Chicken Pozole Rojo
Experience the rich flavors of Mexico with this hearty chicken pozole rojo recipe. Tender chicken, hominy, and a depth of red chile peppers come together in a spicy and satisfying soup.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups hominy (white or yellow)
– 4 cups chicken broth
– 2 tbsp vegetable oil
– 1 large onion, diced
– 3-4 red chile peppers, roasted and chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: shredded cabbage, radishes, lime wedges for garnish
Instructions:
1. Roast the red chile peppers by placing them on a baking sheet and baking at 400°F (200°C) for 10-15 minutes.
2. In a large pot, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add onion to the pot and cook until translucent, about 5 minutes.
4. Add hominy, broth, cumin, garlic, and roasted red chile peppers to the pot. Stir well.
5. Return chicken to the pot and simmer for 20-25 minutes or until cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
El Pollo Chicken Chilaquiles with Fried Eggs
Start your day with a flavorful Mexican-inspired breakfast by combining tender chicken, crispy tortilla chips, and creamy eggs. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 pound cooked El Pollo chicken (or store-bought rotisserie chicken), shredded
– 6-8 corn tortillas, cut into quarters
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 large eggs
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Salsa, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Add the shredded chicken, cumin, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. Add the tortilla quarters to the skillet and stir to combine with the chicken mixture. Cook for 5-7 minutes, or until the tortillas are crispy and golden brown.
5. In a separate pan, fry the eggs sunny-side up.
6. Assemble the chilaquiles by placing the cooked tortilla mixture on a plate, topping with fried eggs, and serving with shredded cheese and salsa.
Cooking Time: 20-25 minutes
El Pollo Chicken Tamales with Jalapeño Cheese
A twist on the classic tamale recipe, this version adds juicy chicken and spicy jalapeño cheese for an unforgettable flavor experience.
Ingredients:
– 2 cups of masa harina
– 1/2 cup of lard or vegetable shortening
– 1/2 cup of warm water
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 1/4 cup of grated jalapeño cheese (such as Pepper Jack)
– 1/2 teaspoon of salt
– Vegetable oil for steaming
Instructions:
1. In a large mixing bowl, combine masa harina and lard or shortening. Gradually add warm water, stirring until a dough forms.
2. Divide the dough into small balls, about the size of a golf ball.
3. Place a spoonful of shredded chicken onto the center of each dough ball. Top with jalapeño cheese.
4. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
5. Arrange tamales in a single layer on a clean towel or cloth, with steaming holes facing up.
6. Steam tamales for 45-60 minutes, or until masa is tender and easily pulls apart.
Cooking Time: 45-60 minutes
El Pollo Chicken Sopes with Refried Beans
This recipe combines the rich flavors of slow-cooked chicken, crispy tortillas, and creamy refried beans for a delicious Mexican-inspired meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 sopes (or tortillas)
– Refried beans (store-bought or homemade)
– Shredded cheese (Monterey Jack or Cheddar), for serving
– Optional toppings: diced onions, sour cream, shredded lettuce, diced tomatoes
Instructions:
1. In a large bowl, whisk together lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oven to 375°F (190°C). Remove chicken from marinade and bake for 20-25 minutes or until cooked through.
4. Warm sopes according to package instructions. Assemble sopes with refried beans, shredded cheese, and optional toppings.
Cooking Time: 45-50 minutes
Spicy El Pollo Chicken Empanadas with Lime Crema
Spicy El Pollo Chicken Empanadas with Lime Crema Recipe
Experience the bold flavors of Latin America with these spicy empanadas, filled with tender chicken and a hint of lime. Perfect for a quick snack or as an appetizer for your next gathering.
Ingredients:
– 1 package empanada dough (homemade or store-bought)
– 1 lb cooked chicken breast, shredded
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– Lime Crema (see below)
Lime Crema:
– 1 cup sour cream
– 2 tbsp freshly squeezed lime juice
– 1 tsp honey
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, onion, bell pepper, and jalapeño until vegetables are tender. Add garlic, cumin, smoked paprika, salt, and pepper.
3. Roll out empanada dough to desired thickness. Spoon about 1/4 cup of the chicken mixture onto one half of the dough, leaving a 1/2 inch border.
4. Fold the other half over the filling and press edges to seal. Brush with egg wash.
5. Place empanadas on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
6. Serve warm with Lime Crema.
Cooking Time: 15-20 minutes
El Pollo Chicken Carnitas with Pickled Onions
Elevate your mealtime with this mouthwatering Mexican-inspired dish, featuring slow-cooked chicken carnitas smothered in a tangy pickled onion topping. This recipe is perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/4 cup water
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine chicken, lard or oil, orange juice, lime juice, garlic, and oregano.
3. Season with salt and pepper to taste.
4. Cover the pot and bake for 2-1/2 hours, or until the chicken is tender and shreds easily.
5. Meanwhile, prepare pickled onions by combining sliced red onion, apple cider vinegar, and water in a bowl. Let it sit at room temperature for at least 30 minutes to allow flavors to meld.
6. Shred cooked chicken with two forks. Serve with pickled onions, garnished with fresh cilantro leaves if desired.
Cooking Time: 2-1/2 hours (includes cooking time and preparation)
El Pollo Chicken Stuffed Poblano Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines tender chicken with roasted poblano peppers and creamy cheese.
Ingredients:
– 4 large poblano peppers
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1/2 cup chopped onion
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until skin is blistered.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and cut into large pieces.
4. In a skillet, cook the chicken and onion over medium-high heat until the chicken is cooked through.
5. Stuff each poblano pepper with the chicken mixture, followed by shredded cheese and cilantro. Season with salt and pepper to taste.
6. Place stuffed peppers on a baking sheet and bake for an additional 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 45-60 minutes
El Pollo Chicken Albondigas Soup
Experience the rich flavors of Mexico with this hearty chicken and rice soup, made with tender chicken meatballs and a medley of vegetables. This comforting recipe is perfect for a chilly evening or as a satisfying lunch.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup cooked white rice
– 1 egg
– 1/4 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 medium carrot, peeled and sliced
– 1 celery stalk, sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, rice, egg, onion, cilantro, jalapeño, paprika, salt, and pepper. Mix well.
3. Shape into small meatballs and bake for 15-20 minutes or until cooked through.
4. In a large pot, heat oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add carrot and celery; cook until tender, about 5 minutes.
6. Add chicken broth, meatballs, and cooked rice to the pot. Simmer for 10-15 minutes or until heated through.
Cooking Time: 40-50 minutes
Spicy El Pollo Chicken Torta with Chipotle Mayo
This mouthwatering Mexican-inspired sandwich combines the flavors of spicy grilled chicken, creamy chipotle mayo, and crispy tortas. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 corn tortas
– Chipotle mayo (store-bought or homemade)
– Sliced radishes, lime wedges, cilantro, and shredded cheese for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Grill chicken breasts for 5-6 minutes per side, or until cooked through.
4. Meanwhile, toast tortas by grilling them for about 30 seconds on each side.
5. Assemble sandwiches by slicing grilled chicken and spreading chipotle mayo on the bottom half of the torta.
6. Top with remaining torta half and garnish with radishes, lime wedges, cilantro, and cheese.
Cooking Time: 15-20 minutes
El Pollo Chicken Gorditas with Guacamole
Experience the vibrant flavors of Mexico with this recipe that combines tender chicken, crispy gorditas, and a rich guacamole dip. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 gordita shells (corn tortillas)
– Vegetable oil for frying
– Guacamole ingredients: ripe avocados, red onion, lime juice, salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together lime juice, olive oil, garlic, and oregano. Add chicken and marinate for at least 30 minutes.
3. Fry gordita shells in hot vegetable oil until crispy and golden. Drain on paper towels.
4. Grill or bake the marinated chicken until cooked through.
5. Slice the chicken into strips.
6. Assemble gorditas by filling with chicken, then top with guacamole (mash ripe avocados with red onion, lime juice, and salt).
Cooking Time: 30-40 minutes
El Pollo Chicken Menudo with Hominy
Menudo is a traditional Latin American soup that’s both comforting and flavorful. This recipe adds a twist by incorporating juicy chicken and creamy hominy, making it perfect for a cold winter’s night.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups water
– 1 cup dried hominy, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Optional: chopped cilantro for garnish
Instructions:
1. In a large pot, combine chicken, water, hominy, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat to medium-low and simmer for 30 minutes or until chicken is cooked through.
3. Stir in vegetable oil and continue simmering for an additional 15-20 minutes or until hominy is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
El Pollo Chicken Picadillo Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory taste of chicken picadillo with the sweetness of bell peppers. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cooked and diced
– 1/2 cup El Pollo Chicken Picadillo (homemade or store-bought)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
4. Add the garlic and cook for an additional minute.
5. Stuff each pepper with the chicken picadillo mixture, followed by the cooked onion and garlic mixture.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and top with shredded cheese (if using). Return to oven and bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Spicy El Pollo Chicken Nachos with Queso Fresco
Spicy El Pollo Chicken Nachos with Queso Fresco Recipe
Get ready to fiesta with this bold and flavorful nacho recipe, featuring spicy chicken, creamy queso fresco, and a hint of Mexican flair!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1/4 cup crumbled queso fresco (Mexican-style cheese)
– 1/4 cup diced fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salsa, sour cream, and avocado for toppings (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lime juice, olive oil, cumin, smoked paprika, salt, and pepper.
3. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Arrange tortilla chips in a single layer on a baking sheet. Top with shredded cheese, crumbled queso fresco, and diced cilantro.
5. Bake for 10-12 minutes, or until cheese is melted and bubbly.
6. Meanwhile, cook the marinated chicken in a skillet over medium-high heat for about 5-7 minutes per side, or until cooked through.
7. Add chopped jalapeño to the cooked chicken and stir to combine.
8. Assemble nachos with warm chicken on top of cheese-topped chips. Serve with desired toppings (salsa, sour cream, avocado).
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering El Pollo Chicken recipes! From tacos and quesadillas to enchiladas and tamales, this collection has something for everyone. Try Grilled El Pollo Chicken with Chipotle Marinade or Spicy El Pollo Chicken Tacos with Avocado Crema. For a twist on classic dishes, check out El Pollo Chicken Chilaquiles with Fried Eggs or El Pollo Chicken Stuffed Poblano Peppers. Whether you like it mild or wild, these recipes are sure to satisfy your cravings and leave you wanting more.
