Chuys Chicka Chicka Boom Boom Enchiladas Food
CHUY'S CHICKA CHICKA BOOM BOOM ENCHILADAS
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
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.
CHUY'S CHICKA-CHICKA BOOM-BOOM ENCHILADAS
These enchiladas have long been a staple at Chuy's Tex-Mex, which started down in Austin back in 1982. The restaurants are all cool Tex-Mex joints stuffed-full of Americana Fifties chic. Now you can serve these hip enchiladas around your home's own Elvis shrine.
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preparation: Preheat oven to 350°F. Spray a 7x11-inch baking dish with cooking spray. The sauce: In large saucepan or Dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered one hour. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking five minutes. The Filling: Heat about one-half inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about two seconds on each side. Drain on paper towels. In large bowl, combine cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil. Bake ten minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking two minutes or until cheese melts. Makes eight servings.
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