El Chico Copycat Recipes

EL CHICO CHEESE ENCHILADAS

Steps:

• In a medium-sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
• Add salt, chili powder, and paprika, and stir to combine. Add one-quarter of the water. When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete.
• Preheat oven to 350 degrees. Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil. Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel.
• Assembly: Spread a thin layer of sauce over the bottom of a baking dish. Place 1 1/2 tablespoons of cheese in the middle of each corn tortilla and roll-up. Move the rolled tortilla into the baking dish. Fill the dish with your enchiladas and then top with the sauce. Add any cheese that is left over.
• Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven. Some people like to add some chopped white onion on top.

EL CHICO'S SALSA

Steps:

• Mix all ingredients thoroughly.
• Serve immediately or cover & refrigerate.

EL CHICO'S QUESO DIP RECIPE - (4.5/5)

Steps:

• Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use. In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro. Transfer to a 1-1/2-qt. slow cooker or chafing dish; keep warm. Serve with tortilla chips. Yield: 3 cups

COPYCAT EL CHICO CHICKEN TORTILLA SOUP

Steps:

• 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
• 2. Add chicken to broth and simmer until cooked through.
• 3. Remove chicken from pan and set aside to cool.
• 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
• 5. Salt to taste.
• 6. Cut chicken into cubes.
• 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.

EL CHICO'S SALSA FRIA

Steps:

• Throw it all in a bowl and let it meet and greet eachother covered for 3 hours or preferably overnight. Don't keep for more then 2 days.
• Serve as garnish for fajitas, quesadillas, or enjoy with nacho's.