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Chicka-Chicka Boom-Boom Enchiladas

2018-05-04_09-15-29_795.jpeg

Brent Schleuse

Chuy's

INGREDIENTS QUANTITY

Corn Tortillas 10 each

Cooked, Roasted Chicken 1 ¼ lb

Mixed Cheese As needed

Boom-Boom Sauce

Vegetable Broth ½ cup

Water ¼ cup

Spices ¼ tbsp

Roasted Green Chiles ¾ lb

Tomatillos 2 oz

Cilantro 1 ½ oz

Green Onions 1 oz

Serranos, minced ¾ oz

Lime Juice ½ oz

Cheese 1 ¼ lb

PROCEDURE

1. In a saucepan, add vegetable broth, water and spices and place over a medium to high flame.

2. Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and lime juice.

3. Add to a large pot, stirring well. Bring mixture to a slow boil.

4. Lower flame and slowly add 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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