My family loves us some Chuys!! Anytime we are in the Austin area this is one of our top 5 places to grab some grub!! Everything is made in house and fresh so what's not to like about that… plussss their mexican martinis are on point!

My favorite entree is the Chicka Chicka Boom Boom enchiladas. They are seriously the best enchiladas I've ever had! {Minus the glorified Rosita's that has since closed down… it was a family-owned restaurant in my hometown that I miss dearly!} But Chuy's is now my new enchilada spot from here on out! These boom boom enchiladas are spicy and cheesy and ohhhh so satisfying.

I came across the actual Chicka Chicka boom boom enchilada recipe from chuy's online and decided to give it a try at home. I've made it 3 times now and I feel like I've got it pretty darn close to the real deal. My best friend has deemed it her new favorite dish to eat at my house!

I have made these enchiladas with chicken and cheese and I think both are equally delicious! For the shredded chicken version nix the Mexican cheese and only use 1 1/4 lb of the American cheese listed in the recipe. Grab an original rotisserie chicken from the grocery store (no seasonings just a good ole original). Shred the chicken and fill the corn tortillas instead of the mixed cheese as I described below .

You can find the original chicka chicka boom boom recipe over at Carolina Living but I've tweaked it bit to make it easier!

Cheese Enchiladas with Chuy's Boom Boom Sauce {copycat}

Difficulty: Easy

Ingredients

  • 10-15 Corn Tortillas

  • 1/2 cup vegetable broth

  • 1/4 cup of water

  • Salt and pepper

  • 5 Roasted Tomatillos

  • 1 medium bunch of fresh cilantro

  • 14 oz can of roasted green chiles

  • 1 bunch of green onions

  • 1-2 serranos {more or less depending on your spice preference}

  • 2oz fresh lime juice {2-3 limes}

  • 2lbs of American Cheese blocks

  • 1 package of Mexican Cheese

Directions

  • Start by doing some quick prepping. Wash all the veggies and herbs. Shred cheeses, set aside 1 1/4 lb of American cheese, and mix the remaining American cheese and Mexican cheese together. Juice the limes.
  • On a baking pan, roast tomatillos and serranos in the oven until slightly charred and softened. Set your oven to the broiler option and keep a close eye.
  • In a food processor, puree roasted tomatillos, serranos, green chilies , cilantro, green onions, and lime juice.
  • In a saucepan, add vegetable broth and water and bring to a simmer.
  • Add puree to the saucepan and bring mixture to a slow boil.
  • Turn heat down to medium-low and SLOWLY add the American cheese you set aside, whisking to incorporate. If you let the cheese mixture get too hot it will develop a grainy texture… so low and slow!
  • Fill your tortillas with the mixed cheese you shredded earlier and line in a baking dish. I squeeze as many tortillas in my pan as I can…. the more the better!

    Sprinkle the remaining cheese on top and throw into a 350-degree oven to give the cheese a head start melting.

  • Once the cheese is nicely melted pull enchiladas from the oven and top with the boom boom sauce. Place back in the oven for 5-10 minutes then serve!

Notes

  • For a meltier creamer cheese, I purchase the cheese in blocks and shred my own. Remember overheating the cheese too quickly gives the sauce a grainy texture. If possible splurge for a higher quality cheese.
  • If you can't find Mexican cheese leave it out it will be fine!

This is a great meal for entertaining… whip up a batch of margaritas and pop these bad boys in the oven for a fool proof fiesta!!

Hope you enjoy this recipe!

-Ann