Recipe: Chuy's Tex Mex Chicka-Chicka Boom-Boom Enchiladas

CHICKA-CHICKA BOOM-BOOM ENCHILADAS
Chuy's Tex-Mex in North Little Rock

FOR BOOM-BOOM SAUCE:
1/2 cup vegetable broth
1/4 cup water
1/4 tsp spices
3/4 lb roasted green chiles
2 oz tomatillos
1 1/2 oz fresh cilantro
1 1/2 oz green onions
3/4 oz serranos, minced
1/2 oz lime juice
1 1/4 lb cheese
FOR THE ENCHILADAS:
10 corn tortillas
1 1/4 lb cooked, roasted chicken
Mixed cheese, as needed (ez melt)

TO MAKE THE BOOM-BOOM SAUCE:
In a saucepan, add vegetable broth, water and spices and place over a medium to high flame.

Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and lime juice. Add the broth mixture and the pureed chiles to a large pot, stirring well. Bring mixture to a slow boil.

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.