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Chicka-chicka-Boom-Boom Chicken Enchiladas




10 Enchiladas


10 corn tortillas
1 ¼ lb cooked, roasted chicken
mixed, shredded cheeses for garnish

Boom-Boom Sauce
½ cup vegetable broth
¼ cup water
¼ Tbs. spices
¾ pound roasted green chiles
2 ounces tomatillos
1 ½ ounces cilantro
1 ounce green onions
¾ ounce Serrano chiles, minced
½ ounce lime juice
1 ¼ pounds shredded cheese


Make Boom-Boom Sauce

In a saucepan, add vegetable broth, water and spices and place over a medium to high flame.

Using a food processor, purée roasted green chiles, tomatillos, cilantro, green onions, Serrano and lime juice. Add to saucepan, stirring well. Bring mixture to a slow boil.

Lower heat, and slowly add cheese, whipping as needed to remove clumps and making sure it doesn’t stick to the bottom of the pan. When the cheese is melted and mixed, remove pan from heat.


Compose Enchiladas

Fill each corn tortilla with 2 ounces of cooked, roasted chicken.

Roll up and place in a baking pan.

Top with mixed, shredded cheese to taste.

Warm in a hot oven for four minutes, until cheese is melted.


Recipe Courtesy of Chuy’s, in Charlotte, NC 

We don’t usually cover chain restaurants, but the Chuy’s in Charlotte has created enough buzz to make us sit up and take notice. Most people love the food and transplanted Texans are practically swooning in print over the authenticity of the fare.

Try it out when you are in the area. If the weather’s good, the patio makes a nice perch. Notice the salsa bar in the trunk of an old car. And put this recipe on your to-do list.


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