Tag Archives: Chicka chicka boom boom

Knock off Chuys Chicka Chicka Boom Boom Sauce

Chuy's Chicka Chicka Boom Boom Enchiladas

  • Servings: 4-8
  • Difficulty: easy
  • Print

Chuy’s Chicka Chicka Boom Boom Enchiladas
IMG_0977IMG_0980

We take our TexMex or Texican food pretty seriously. When I first started going to the funky little joint, they had a Wednesday special they called “Chicka Chicka Boom Boom” which is a pulled chicken burrito covered in a spicy queso sauce served with rice and beans. I used to make sure that when I traveled to Austin, TX I did so around Wednesday’s because I loved it so much.

Chuy’s has expanded and also put the popular dish permanently on their menu so you can always get it. It is spicy and some have commented on some of my recipes that they were too spicy. This is a recipe you will need to alter if you are heat sensitive.

Ingredients
10 corn or flour tortillas
1 1/4 lbs cooked chicken (poached in stock)
Chicken Stock

Boom Boom Sauce
1/2 cup vegetable broth
1/4 cup beer
1/2 oz lime juice
3/4 lb roasted poblano’s
4-6 roasted tomatillos
1 1/2 ounces cilantro
4 bunches of green onion
3/4 oz serrano pepper
1 1/4 lbs American cheese

Directions
Prep: Cut and clean your tomatillos, poblano’s, onion, serano pepper.

1. Preheat your oven to 450 degrees and place your onion, peppers and tomatillos on a sheet pan and blister them.
2. You can either buy a roasted chicken or take your chicken and poach it in a pot on medium heat in chicken stock. Almost covering it completely. When done, shred chicken.
3. Add all your peppers (seeds removed), tomatillos and onions into a blender with the liquids. Give it a spin until smooth.
4. Now pour that mixture into a pot and heat it up on medium low heat until simmering slowly. Remove from heat and slowly add your cheese while continuing to stir to blend it. Don’t let it seize up on you. IMG_0974
5. I took my tortilla and stuffed it with chicken and then rolled it and hit it on the stove to mark it. Then I covered in the boom boom sauce. IMG_0976
IMG_0975IMG_0977

J Chicka Chicka Boom Boom Enchiladas

J Chicka Chicka Boom Boom Enchiladas

  • Servings: 8
  • Difficulty: easy
  • Print

J Chicka Chicka Boom Boom Enchiladas
IMG_9450
IMG_9455
Chuy’s is one of the TexMex favorites that started in Austin and now has exploded throughout the south. They do everything fresh daily from the beans to the sauces and even the tortillas. They have great salsa that’s tart, tangy and spicy. Jalapeno Ranch (which I have a recipe for) is to die for. Lastly, their chicka chicka boom boom enchiladas.

They used to serve these on Wednesday’s before the became a permanent feature on their menu. When I was in Austin for work I always made sure I scheduled my trip around Wednesday so I could get my Chicka Chicka itch scratched. Thankfully they expanded their locations and as I said they made it a permanent fixture on their menu.

The Boom Boom sauce is made from hatch peppers, tomatillos, onions and of course melting cheese like American. One tweak I made is that they just use chicken on the inside of their enchiladas but I like a little more “stuff” in the middle of my enchiladas so I combined a little sour cream and Monterrey Jack cheese with the roasted chicken breasts. IMG_9452

Ingredients:
1 Roasted Chicken (shredded)
Flour tortillas
Fresh shredded Monterrey Jack Cheese
1 lbs of American cheese (big chunk cut from deli)
2 tbs of sour cream
1 bunch of cilantro
1 bunch of green onions
5-6 Tomatillos
2 yellow peppers
1 jalapeno (for more heat you can add a serrano pepper or two)
2 Poblano peppers (use Hatch if you can)
1/2 cup of vegetable stock
1/4 beer or water

Directions:
1. Fire up a cast iron skillet on medium high heat. Put your peppers, tomatillos and green onions in the pan to char them. Remove the tomatillos, yellow peppers and onions and set aside. Finish the jalapeno and poblano directly over the fire like below. Put those peppers in a covered bowl to let them sweat.
IMG_9443

2. Take your peppers and slough off the skins and remove the spines and seeds. Cut the roots off the onions. Put the peppers, tomatillos, cilantro, vegetable stock in the blender and blend until smooth. If using beer add and blend slowly. If using water you can put it in at the start with the stock.

3. Pour that sauce into a non stick pan and cook on medium heat. Let it reduce a little. While that mixture is cooking down turn on your oven to 375 degrees. Also take your roasted chicken and shred it in a bowl. Add the sour cream and some mont jack cheese to the chicken. Combine well with your hands. Pinch of salt and pepper.
IMG_9444
IMG_9445

4. Back to your Boom Boom sauce. Add american cheese in small chunks and mix it in until it melts with the peppers. Taste and continue to add cheese to your liking. I used about 1 pound.

5. Assemble your enchiladas by spooning in the chicken mixture and rolling them up. Put them seam side down into a glass baking dish. Once you have them all snuggled into the pan top with a little boom boom sauce and mont jack cheese. Put this into the oven uncovered to let everything heat up and the cheese to melt properly. Going into the oven remember everything is already cooked so you are just heating it up. You could put it covered for longer if you needed to. IMG_9446

6. In classic form serve with mexican rice and barracho or refried beans. Top with jalapenos and or cilantro.
IMG_9455IMG_9454IMG_9457