Best Chuys Chicka Chicka Boom Boom Enchiladas Recipes

CHICKA-CHICKA BOOM-BOOM ENCHILADAS

Chicka-Chicka Boom-Boom Enchiladas image

Chuy's Boom Boom Enciladas at Home (the REAL sauce makes then authentic)!

Categories Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

2 cups chopped cooked chicken
2 pints Boom-Boom sauce (from Chuy's)
2 cups pepper Jack cheese, shredded
2 cups Mexican blend cheese, shredded
1 cup tomatillo salsa (green or hatch chili salsa)
12-14 tortillas corn or corn/flour blend

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.

Nutrition Facts : Calories 216 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 enchilada, Sodium 454 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHUY'S CHICKA-CHICKA BOOM-BOOM ENCHILADAS

Chuy's Chicka-Chicka Boom-Boom Enchiladas image

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

Ingredients

¾ cup roasted green chiles
2 oz. tomatillos
1 ½ oz. cilantro
1 oz. green onions
½ cup vegetable broth
¼ cup water
1 ¼ teaspoons salt
1 ¼ teaspoons pepper
10 corn tortillas (6-inch)
vegetable oil
1 ¼ cups shredded American cheese
1 ¼ cup cooked roasted chicken

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.