Chicka Chicka Boom Boom Enchiladas

Chuy's Copycat Recipe

Serves 4

10 corn tortillas
1 1/4 lbs cooked chicken
1/2 cup vegetable broth
1/4 cup water
salt and pepper
3/4 lb roasted green chilies
2 ounces tomatillos
1 1/2 ounces cilantro
1 ounce green onion
3/4 ounce serrano pepper
1/2 ounce lime juice
1 1/4 lbs American cheese

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.


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