Boom Boom Chicken Enchiladas

Have you ever eaten at Chuy's?  They have many Restaurants in Texas and some in other States also.  I love their Boom Boom Chicken Enchiladas and have made them for years.  I also love their Jalapeño Ranch Dip which here is that recipe Jalapeño Ranch Dip I don't even really like Ranch Dressing however I make it ALOT for others. I do enjoy the dip with tortillas chips!

I often double almost everything I make because I love to take people food and often I need enough food for several people.

I use Velvetta Cheese (american cheese) and then it calls for roasted green chilies, tomatillos so I use these two things below, they work well but you can roast your own chilies and use tomatillos.

There are many versions of these, I had already threw my jar and can away or I'd show you what I used but I did use both of these I just didn't get the chile sauce one with roasted garlic.

In the end if I think the sauce needs to be thinner I will add more of the green chile sauce it thin it. 

I baked my chicken because I made 6 dozen of these the other day plus I made 6 dozen Cheese and Onion Enchiladas that are also on my blog.  I really also like the Cheese and Onion, not only do they taste great but they are pretty easy to make. 

I often use the chicken breast of a Rotisserie Chicken, I just happened to need alot of chicken so I baked it.

The sauce before the cheese melts and it thickens

                     I like to add a little oil in the skillet but you don't have to, I find it easier but you

                          you do want to heat the tortilla so that it bends easier without breaking.

                       I baked the Chicken actually the day before then I shredded it as I needed it.

    Fill the middle of the Corn Tortilla with some Shredded Chicken then roll it up and place it in a pan.

   Place in a pan next to each other then when done pour the sauce and spread the sauce around         making sure to cover each enchilada.

                               Boom Boom Chicken Enchiladas

10 corn tortillas

1 1/4 lb cooked chicken, shredded

1/2 c chicken broth

1/4 c water

1/4 tsp salt and pepper

3/4 c roasted green chilies 

2 oz tomatillos

2 tbl cilantro

1-2 green onions

1 serrano or jalapeño pepper (optional)

1/4 c lime juice

1 1/4 lb American Cheese (like Velveeta Cheese)

In a saucepan, add chicken 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 the heat and slowly add American cheese, stirring 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 shredded chicken then roll up and place in a baking pan.  Top with Boom-Boom Sauce.

Bake at 350 for about 25-30 minutes.