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!
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 doesnt 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.
Ingredients
corn tortillas, cooked chicken, vegetable broth, water, salt and pepper, roasted green chilies, tomatillos, cilantro, green onion, serrano pepper, lime juice, american cheese