VIRGINIA THIS MORNING: ‘Chicka-Chicka Boom-Boom Enchiladas’

RICHMOND, Va (WTVR) – Have Lunch Plans? Well after this, you might. Ben Scarborough, Local Entrepreneur of Chuy’s shares his restaurant’s signature, ‘Chicka Chicka Boom-Boom Enchilada’ and it’s easy to make.

www.chuys.com

INGREDIENTS                                                                   QUANTITY

                                                                      

Corn Tortillas                                                                    10 each

Cooked, Roasted Chicken                                                 1 ¼ lb

Mixed Cheese                                                                   As neede

Boom-Boom Sauce

Vegetable Broth                                                                ½ cup

Water                                                                                ¼ cup

Spices                                                                                ¼ tbsp

Roasted Green Chiles                                                       ¾ lb

Tomatillos                                                                         2 oz

Cilantro                                                                             1 ½ oz

Green Onions                                                                    1 oz

Serranos, minced                                                              ¾ oz

Lime Juice                                                                         ½ oz

Cheese                                                                              1 ¼ lb

PROCEDURE

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

2. Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and lime juice.

3. Add to a large pot, stirring well.  Bring mixture to a slow boil.

4. Lower flame and slowly add 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.


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