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!
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
Nutrition- 1 1⁄4lbs cooked chicken
- 1⁄2cup vegetable broth
- 1⁄4cup water
- salt and pepper
- 3⁄4lb roasted green chilies
- 2ounces tomatillos
- 1 1⁄2ounces cilantro
- 1ounce green onion
- 3⁄4ounce serrano pepper
- 1⁄2ounce lime juice
- 1 1⁄4lbs American cheese
Advertisement
DIRECTIONS
- 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.
Advertisement