Chuys Chicka Chicka Boom Boom Enchiladas Recipes

CHUY'S CHICKA CHICKA BOOM BOOM ENCHILADAS

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.

CHICKA-CHICKA BOOM-BOOM ENCHILADAS

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.