When the weather turns cold, it's time to head south of the border! Chuy's took over of KC Live kitchen this morning with their 'Chicka-Chicka Boom-Boom Enchiladas.' Kitchen Manager, Jake Bloom shows us how this popular (and healthy!) sauce is made.
Chicka-Chicka Boom-Boom Enchiladas
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.