Monday, February 23, 2009

Chuy's Chicka Chicka Boom Boom Recipe

**UPDATE**
Thanks to a wonderful reader, we finally have the real recipe!!! See below! You can also go here, to see a video of the owner making the Boom Boom recipe.

Some of you may already know about my obsession with Chuy's Chicka Chicka Boom Boom Enchiladas. Not only is it fun to say, but I imagine it is served daily in heaven's cafeteria. These little enchiladas turned this northeastern girl (who felt less than lukewarm about Mexican food) into a total Tex Mex lover. The real secret is the Boom Boom sauce, and I have found a copy cat recipe. I haven't tried it yet, but it looks awfully promising. I feel like I just discovered the Holy Grail. Here it is...

SAL HERNANDEZ / CHUY'S MEXICAN RESTAURANT

10 corn tortillas

1 1/4 lb cooked roasted chicken

1/2 c vegetable broth

1/4 c water

1/4 T each salt and pepper

3/4 lb roasted green chilies

2 oz tomatillos

1 1/2 oz cilantro

1 oz green onions

3/4 oz minced cerrano peppers

1/2 oz lime juice

1 1/4 lb American cheese

additional mixed shredded cheese for topping

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. Yields 1 Quart.

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.


4 comments:

- Janine Godwin, Certified Professional Organizer® said...

So when are we gonna hook up for lunch girlfriend? Let's compare calendars and DO IT!

Melissa said...

Well, according to Chuy's menu the Boom Boom sauce uses roasted chili peppers - not jalepeno. I think that's one major difference.
If I can't find a recipe I'll be experimenting in my kitchen very soon. I'm hooked.

Anonymous said...

Serrano peppers are the only peppers used by Chuys except for the fire roasted hatch green chilies. the recipe looks pretty close for a small batch, except you may need more tomatillos.

dont forget to roast the bone in chicken breast with lots of salt and pepper then pull the skin off and debone and shred the chicken.

the actual enchiladas are rolled with fresh made corn tortillas that are not dipped in hot grease, fresh off the grill, chicken 2-3 ounces, jack cheese, and hatch sauce which is Chuys other signature sauce, then topped with more jack cheese and baked for 3 minutes at 350-400 degrees, long enough to melt the chesse and then topped with the boom boom sauce, green chili rice and refried beans then serve...not that I'm saying that I worked there?????

ami@naivecookcooks said...

Thanks for this recipe!! I am trying it today!