JOHN KORMAN / CHUY'S MEXICAN FOOD
Ingredients:
10 Corn Tortillas Each
1 1/4 lb Cooked, Roasted Chicken
Mixed Cheese (as needed)
Boom-Boom Sauce
½ c Vegetable Broth
1/4 c Water
1/4 T Spices
3/4 lb Roasted Green Chiles
2 oz Tomatillos
1 1/2 oz Cilantro
1 oz Green Onions
3/4 oz Serranos, minced
1/2 oz Lime Juice
1 1/4 lb Easy Cheese
PROCEDURE:
In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and lime juice.
Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add easy cheese, whipping as needed to remove clumps and make sure it doesn't stick to the bottom. When the cheese is melted and mixed, remove from heat. Yields 1 Quart.
To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce.
