Chicka Chicka Boom Boom Enchiladas

Chicka Chicka Boom Boom Enchiladas

This is my gluten free version of Chuy’s Chicka Chicka Boom Boom Chicken Enchiladas.  Since I have never tasted those, I have to go by my son’s word that I got it right on this one.  But right or wrong, these are so yummy!

Chicken Enchiladas with Tomatillo Cheese Sauce (aka Chuy’s Chicka Chicka Boom Boom Enchiladas)
4 boneless, skinless chicken breast
Juice of 1 lime
1 medium onion, ½ sliced ½ quartered
1/2 tsp ground cumin
5 cloves garlic
4 Tbsp butter
salt and pepper
4 Tbsp my gluten free flour or cornstarch
4 medium tomatillos, remove husks and wash
2 cups chicken broth
2 jalapenos, remove the stems
8 cups shredded cheddar
1/4 cup chopped cilantro
12 corn tortillas

First you need to season the chicken with salt and pepper and wrap it in foil with the sliced onions and 2 cloves of garlic on top of the chicken.  Bake this in the oven at 400 degrees for about an hour.  The onions will be totally cooked and the chicken will shred easily.  Once the chicken is cool, shred it with a knife and fork and chop and mash the onion and garlic into the meat along with any juices that were with the chicken.

For the sauce, throw the jalapeno, 3 cloves of garlic, quartered onion, and whole tomatillos into boiling water and simmer for about 10 to 15 minutes until it is cooked.  Don’t let the tomatillos get so done that they disintegrate here.  Remove the vegetables to a food processor and when cool, whiz it up until well processed with the cilantro, lime and 1/4 cup of the water from the pan you boiled it in.
Melt the butter in a small skillet and stir in the cornstarch as for making a roux.  After cooking this for a couple of minutes (do not brown), slowly add the chicken broth, stirring constantly.  Now add 4 cups of grated cheese.  It will melt quickly while you stir it in.   Then add the blended tomatillo sauce.
Now let’s assemble: Fill the tortillas with about 2 Tbsp cheese (use more if you like) and 3 Tbsp. chicken mixture for each enchilada.  Roll up and continue until all are done, placing each one about 1/4 inch apart on a lightly greased baking dish.  Pour the sauce over and top with the remaining cheese.  Bake at 350 degrees for about 15 minutes.  They need to be really bubbly but not browned.
I like to grate my own cheese.  I find it tastes and melts better, but the pre-shredded does work just fine. Watch out for added wheat!!!

Now, sit down, relax and enjoy the fruits of your labor.  Warning!  These can be very addicting!  If you try them, let me know what you think.  Oh yeah, you can share with your gluten eating friends.   They will be very happy!

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *


+ 9 = 17

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>