Chuys Deluxe Chicken Enchiladas Food

CHUY'S DELUXE TOMATILLO SAUCE

Chuy's Deluxe Tomatillo Sauce image

I love Chuy's restaurant, and everything I order, burritos, enchiladas, or chili rellenos, I order with this sauce! I've even covered cheap, frozen burritos with it, and made them (almost) good! This is a copycat recipe, that's really close! Enjoy!

Provided by Belinda in Austin

Categories Sauces

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (4 ounce) can green chilies
1 3/4 cups canned tomatillos, drained
1/4 cup cilantro leaf
3/4 cup heavy cream
1 egg
1 teaspoon salt

Steps:

Blend all ingredients, in blender or food processor.
Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

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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