Chuy's Chicka Chicka Boom Boom Enchiladas

Indulge in the Tex-Mex magic of Chuy's Chicka Chicka Boom Boom Enchiladas, a cheesy, flavorful wonder that's destined to become a family favorite. Tender corn tortillas are stuffed with juicy shredded chicken and Monterey Jack cheese, then smothered in a show-stopping Boom Boom sauce—a creamy, zesty blend of charred tomatillos, poblano and jalapeño peppers, fresh cilantro, and sour cream. Baked to perfection with a bubbling golden layer of cheese, these enchiladas offer the perfect balance of smoky heat and comforting creaminess. With just 30 minutes of prep, this crowd-pleaser is ideal for weeknight dinners or festive gatherings. Serve hot and garnish with a dash of cilantro for an irresistible dish that will have everyone asking for seconds! Keywords: Chicka Chicka Boom Boom Enchiladas, Tex-Mex recipe, cheesy chicken enchiladas, Boom Boom sauce, Mexican-inspired dinner.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 pieces Corn tortillas
• 3 cups Shredded cooked chicken
• 2 cups Shredded Monterey Jack cheese
• 2 tablespoons Vegetable oil
• 6 medium Tomatillos
• 2 medium Poblano peppers
• 2 small Jalapeño peppers
• 3 cloves Garlic cloves
• 1 cup Fresh cilantro
• 1 cup Sour cream
• 0.5 cup Heavy cream
• 0.5 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a dry skillet, lightly toast the tomatillos, poblano peppers, and jalapeño peppers until they are slightly charred. Allow them to cool, then remove the stems and seeds.

Step 3

In a blender or food processor, combine the charred tomatillos, poblano peppers, jalapeños, garlic, cilantro, sour cream, heavy cream, chicken broth, salt, and black pepper. Blend until the mixture is smooth, creating the Boom Boom sauce.

Step 4

Heat the vegetable oil in a small skillet over medium heat. Lightly fry each tortilla for about 10 seconds on each side to make them pliable. Remove and drain on paper towels.

Step 5

Place a portion of shredded chicken and a sprinkle of Monterey Jack cheese onto each tortilla. Roll them up tightly and arrange them seam-side down in the prepared baking dish.

Step 6

Pour the Boom Boom sauce evenly over the enchiladas, making sure they are fully coated.

Step 7

Sprinkle the remaining Monterey Jack cheese over the top.

Step 8

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Step 9

Serve the enchiladas hot, garnished with additional cilantro or a dollop of sour cream, if desired.

Nutrition Facts

Serving size	(2292.5g)

Amount per serving	% Daily Value*
Calories	4093.1

Total Fat 214.4g	0%
Saturated Fat 107.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1043.3mg	0%
Sodium 4914.6mg	0%
Total Carbohydrate 230.2g	0%
Dietary Fiber 34.9g	0%
Total Sugars 31.8g
Protein 316.3g	0%

Vitamin D 48.0IU	0%
Calcium 2301.0mg	0%
Iron 20.1mg	0%
Potassium 3961.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 30.7%

Carbs: 22.4%