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!
Provided by Gutierrez-Family
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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 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.
COPYCAT CHUY'S BOOM BOOM SAUCE RECIPE
A tasty enchilada sauce to go with your family's favorite Mexican dish. This Chuy's Boom Boom Sauce recipe is everything you ever needed a sauce to be: delicious, easy to make, and goes with literally everything! We recommend pairing this Boom Boom Sauce with tacos, fajitas, or a large bowl of tortilla chips!
Provided by DWELL by Michelle
Categories Appetizer Dips Snack
Time 15m
Number Of Ingredients 10
Steps:
- Into a high-speed blender, add all the ingredients except the cheese. Blend until just combined.
- Pour the mixture into a large pot and bring to a boil on medium-high heat. Once mixture is boiling, turn down the heat to low and simmer for 10 minutes.
- Fold in the cheese until melted.
- Serve the sauce immediately while warm, or transfer the Boom Boom sauce into an airtight container and refrigerate. ENJOY!
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
CHICKA CHICKA BOOM BOOM (SALLYE)
Priscilla Smith's question about how to use leftover cornbread muffins and Janet Scott's question about what to do with habanero peppers rumbled around in my mind for the last week or so. This recipe is in response to these questions. Hope you like it.
Provided by sallye bates
Categories Chicken
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350º Crumble cornbread into mixing bowl
- 2. In food processor, finely dice pecans Mix into cornbread
- 3. Put butter in heavy skillet over medium heat In same food processor, finely dice onion, celery and habanero For less heat, you can substitute a jalapeno or hatch chili for the habanero Pour into butter Saute just until onion is translucent, stirring frequently to avoid burning Pour into cornbread mixture
- 4. Add seasonings and egg to cornbread mixture Begin adding chicken broth a cup at a time until mixture is nice and moist but not "runny". You want to keep it firm enough to form a ball Set aside Note: can be made ahead and chilled overnight in fridge.
- 5. Place chicken breasts one at a time on cutting board, cover with piece of waxed paper or plastic wrap. With flat of tenderizing mallet (or edge of saucer) pound chicken until flat and flexible When all four pieces are tenderized, place on parchment paper or waxed paper on counter and dry rub both sides of chicken with salt and pepper to taste Divide cornbread into roughly 4 equal portions Place one portion on each chicken breast Wrap chicken around cornbread mix, folding chicken over at bottom Wrap bacon slice around the stuffed chicken
- 6. Place on foil or parchment lined baking pan with open side (flaps) down Cook for 30-40 minutes at 350º until chicken is cooked through Note: If bacon begins to get too brown, cover chicken with foil tent
- 7. I know, I know, you always do this. But make sure you totally wipe down all counters with a bleach and antibacterial cleaner combination to get all the chicken "splatters" that might cause samonella. Do not use an ammonia based cleaner with the bleach as it will cause toxic fumes.
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