Chicka-Chicka Boom-Boom Enchiladas
Adapted from Family Savvy
Ingredients
- 2 cup 280 g cooked chicken, chopped
- 2 pint 950 ml Boom-Boom sauce (from Chuy's)
- 2 cup 227 g pepper Jack cheese, shredded
- 2 cup 227 g Mexican blend cheese, shredded
- 1 cup 240 ml tomatillo salsa (green or hatch chili salsa)
- 12-14 tortillas, corn or corn/flour blend
Method
- Preheat the oven to 175°C (350°F). Spray baking dishes with cooking spray.
- Spread a thin layer of Boom-Boom sauce on the bottom of each pan.
- Lay out the tortillas on foil or parchment.
- Place 2 tbsp each of chicken and pepper jack on each tortilla.
- Roll the tortillas and place seam-side down atop the sauce in the baking dish.
- Pour Boom-Boom sauce over the tortillas, and sprinkle with the remaining cheese.
- Cover and bake 20 minutes until warm throughout.
- Uncover and bake 5 more minutes if needed to finish melting the cheese.
Notes
- "Boom-Boom sauce" is a specialty sauce from the Chuy's restaurant chain (US) and may not be available outside the US — try the Boom-Boom Sauce (Copycat) recipe on this site as a substitute.