Chuy’s Boom Boom Enchiladas Dupe
If you’ve ever been to Chuy’s, you know their Boom Boom Enchiladas are legendary. Packed with bold Tex-Mex flavors and topped with their signature creamy, cheesy, and slightly spicy Boom Boom sauce, this dish is pure comfort on a plate. Now, you can bring the magic of Chuy’s to your own kitchen with this easy copycat recipe! Perfect for a family dinner or your next Tex-Mex night, these enchiladas will have everyone coming back for seconds. Let’s get cooking and recreate this restaurant favorite at home!
Serves: 4
Ingredients:
2 Tablespoons unsalted butter (for Boom Boom Sauce)
1 Cups diced onion (for Boom Boom Sauce)
4 Teaspoons garlic, minced (for Boom Boom Sauce)
1 Cups tomatillos, diced (for Boom Boom Sauce)
1 Cups green chiles (for Boom Boom Sauce)
1 Cups poblano peppers, roasted and diced (for Boom Boom Sauce)
1 Teaspoons cumin (for Boom Boom Sauce)
.5 Teaspoons salt (for Boom Boom Sauce) adjust to taste
1 Cups chicken or vegetable broth (for Boom Boom Sauce)
2 Cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix) (for Boom Boom Sauce)
.5 Cups sour cream
8 Ounces small corn tortillas (8 small tortillas)
3 Cups shredded cheese (Mexican blend or Monterey Jack)
1 Tablespoons oil (for softening tortillas)
Instructions:
1. Make the Boom Boom Sauce:
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent (about 4-5 minutes).
Add the minced garlic, tomatillos, green chiles, poblano peppers, cumin, and salt. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and simmer for 5 minutes, letting the flavors meld.
Remove from heat and blend the mixture until smooth using an immersion blender or a standard blender.
Return the sauce to low heat, stir in the shredded cheese and sour cream, and cook until the cheese is melted and the sauce is creamy. Adjust seasoning as needed.
2. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Heat the oil in a skillet over medium heat. Lightly fry each tortilla for about 5 seconds per side to soften, then drain on paper towels.
Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared baking dish.
3. Add Sauce and Bake:
Pour the Boom Boom sauce generously over the enchiladas, ensuring they’re fully covered. Sprinkle additional cheese on top for extra gooeyness.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
4. Serve:
Top the enchiladas with your favorite garnishes like fresh cilantro, diced tomatoes, sliced jalapeños, or a dollop of sour cream. Serve with rice and beans for the ultimate Tex-Mex feast!