Chicka Chicka Boom Boom Enchiladas Food

CHICKA-CHICKA BOOM-BOOM ENCHILADAS

Chicka-Chicka Boom-Boom Enchiladas image

Chuy's Boom Boom Enciladas at Home (the REAL sauce makes then authentic)!

Categories Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

2 cups chopped cooked chicken
2 pints Boom-Boom sauce (from Chuy's)
2 cups pepper Jack cheese, shredded
2 cups Mexican blend cheese, shredded
1 cup tomatillo salsa (green or hatch chili salsa)
12-14 tortillas corn or corn/flour blend

Steps:

Preheat oven to 350 degrees.
Spray baking dishes or pans with cooking spray.
Spread thin layer of Boom-Boom sauce on bottom of each pan.
Lay out tortillas on foil or parchment.
Place 2 TB each of chicken and pepper jack on each tortilla.
Roll tortillas and place atop sauce in baking dish.
Pour Boom-Boom sauce over tortillas; sprinkle with reamining cheese.
Cover and bake 20 minutes until warm throughout.
Uncover; bake 5 minutes if necessary to finish melting cheese.

Nutrition Facts : Calories 216 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 enchilada, Sodium 454 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHUY'S CHICKA CHICKA BOOM BOOM ENCHILADAS

Chuy's Chicka Chicka Boom Boom Enchiladas image

This is a wonderful spin on the Green Chile Recipes for Green Chile LOVERS, like me! Very rich and CHEESY and creamy, to be used as a dip or over enchiladas! My husband is from New Mexico and introduced me to this HOT lil number 10yrs ago, and I always loved heat, but Green Chili is unlike not other. One of our favorite restaurants here in San Antonio is Chuys! We have little ones so going out for a sit down dinner isn't always on the menu, so desperate times called for desperate measures!

Provided by Gutierrez-Family

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

10 corn tortillas
1 1/4 lbs cooked chicken
1/2 cup vegetable broth
1/4 cup water
salt and pepper
3/4 lb roasted green chilies
2 ounces tomatillos
1 1/2 ounces cilantro
1 ounce green onion
3/4 ounce serrano pepper
1/2 ounce lime juice
1 1/4 lbs American cheese

Steps:

In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.
Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add American cheese, whipping as needed to remove clumps and make sure it doesn't stick to the bottom. When the cheese is melted and mixed, remove from heat.
To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce.

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