Chuys Copycat Enchilada Recipes

CHUY'S CHICKA-CHICKA BOOM-BOOM ENCHILADAS

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.

CHUY'S CHICKA CHICKA BOOM BOOM ENCHILADAS

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.

THE BEST CHUY'S QUESO RECIPE COPYCAT

Steps:

• instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.