CHUY'S ENCHILADAS RECIPES

Steps:

• 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.
• 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.

Steps:

• 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!