It is easy to make Chuy’s fabulous Chicka-Chicka Boom-Boom Enchiladas in your own kitchen using the REAL Chuys sauce!
Chicka-Chicka Boom-Boom enchiladas are soooo yummy and the thing I always order at Chuy’s. I never thought I could make these at home until I learned that Chuy’s sells their boom-boom sauce! #thisishuge #thesecretisinthesauce #everythingelseiseasy
I made these one night for a taco bar that we had for our young married couples’ small group. They were a huge hit; everyone thought we’d catered from Chuy’s.
I can’t recall how much the sauce was; it wasn’t expensive at all. I called Chury’s ahead, told them how much I wanted, and they had it ready to pick up at the register when I got there. I ordered a 2 pints (I think) because I was doing party size cooking. All the ingredients are in the photo above. I can tell this photo is last year because it was when my kitchen was dark:-)
You can buy your ingredients to finish the enchiladas anywhere, but I bought mine at Trader Joe’s.
- 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).
- 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:-)
- Roasted chicken can be homemade (I oven roasted and lightly processed mine in my food processor or rotisserie.
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. You can’t really mess these up, and I really think you’re going to love how they turn out.
If you try these, please let me hear how they turn out! Leave comments in the post below. I’d love to know how you plan to celebrate Cinco de Mayo. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 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.