Chicka-Chicka Boom-Boom Enchiladas

A few secret tips will enable you to make the crazy yummy Chuy’s Chicka-Chicka Boom-Boom Enchildadas at home that taste almost exactly like the real thing!

Chicka-Chicka Boom-Boom enchiladas

Chuy’s Boom-Boom Enchiladas

Chicka-Chicka Boom-Boom enchiladas are made with freshly-roasted, hand-pulled chicken & cheese and topped with Boom-Boom sauce (which is made with cheese, roasted New Mexican green chiles, tomatillos, green onions, cilantro and lime juice). If you’ve ever tried these, you probably love them as much as I do.

For our small group last Sunday, I decided to do a taco bar along with Chicka-Chicka Boom-Boom Enchiladas. I was planning to cater the enchiladas until I found out secret #1 (see below).

Chicka-Chicka Boom Boom Enchiladas


Secret #1. You can buy the Boom-Boom sauce directly from your nearest Chuy’s. This is the BEST thing I’ve learned all month:-) As with any enchilada, the secret is in the sauce; all the rest is easy.

Secret #2. Trader Joe’s sells corn tortillas that will not tear when rolled. My friend Kim told me about the corn/wheat blend tortillas, and they are FAB!  I rolled 32 enchiladas without one tear (and no soaking or frying the tortillas beforehand).

Secret #3. Pepper Jack cheese puts these over the top. The Chuy’s gal who checked me out with the sauce told me to be sure to use Pepper Jack cheese on the enchiladas. These give extra kick and put the boom in the boom-boom:-)

You can roast your own chicken or use rotisserie. I roasted boneless breasts and chopped them in my food processor to make them easy to roll into tortillas.

Make ahead: I made all the enchiladas early in the day and put them in the fridge. I baked them about an hour before guests arrived and kept them in a warm oven until serving.

I’m sharing how I made these in the recipe below, but my measurements are very “rough,” since enchiladas are kind of a make as you go type food. But they turned out to be absolutely yummy and were a huge hit. I’ll definitely be making these again.

If you try these, please let me hear how they turn out! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Chicka-Chicka Boom-Boom Enchiladas
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  • chopped chicken (roasted or rotiesserie)
  • Boom-Boom sauce (from Chuy's)
  • pepper Jack cheese, shredded
  • Mexi-blend cheese, shredded
  • tomatillo sauce (optional)
  • corn-wheat tortillas (I used Trader Joe's)


  • Preheat oven to 350 degrees.
  • Spray baking dishes or pans with cooking spray.
  • Spread thin layer of Boom-Boom sauce on bottom of each pan.
  • Lay out tortillas on foil or parchment.
  • Place 2 TB each of chicken and pepper jack on each tortilla.
  • Roll tortillas and place atop sauce in baking dish.
  • Pour Boom-Boom sauce over tortillas; sprinkle with reamining cheese.
  • Cover and bake 20 minutes until warm throughout.
  • Uncover; bake 5 minutes if necessary to finish melting cheese.