El Pollo Loco Chili
Servings
12
servingsPrep time
10
minutesCooking time
1
hourJust like Abuela used to make. (Just kidding, I made up this recipe.)
Ingredients
- Bechamel Sauce (white sauce)
2 Tbs butter
1/4 c flour
4 c chicken stock
- Cheeses
12 oz cream cheese (or neaufchel cheese)
2 oz swiss cheese, shredded
- Roughage
3 lbs cooked (grilled), shredded chicken
1 can mild green chilis, undrained
1 can hot green chilis, undrained
2 large green peppers, charred and chopped
2 cans small white chili beans, undrained
1 can large Peruvian beans, rinsed and drained
- Garnsishes (optional)
sliced avacado
cilantro
Directions
- Grill the chicken (or cook on stove) and charr the peppers. Set aside to cool.
- Make white sauce
- In a large saucepan, melt the butter
- Stir in the flour, cook for 2 minutes.
- Add the chicken stock and combine until smooth, whisking out any lumps.
- Add in the cream cheese and the swiss cheese, and mix until smooth.
- Roughage
- Shred the chicken and throw it in the pot.
- Peel, seed and chop the peppers. Add to pot.
- Mix in the cans of chilies and beans.
- Cook until warm, about 10 minutes.
- Garnish
- Serve
- Top with sliced avocados, and/or cilantro.
