Boom Boom Enchiladas
Have you guys ever been to Chuy’s? It’s a Mexican restaurant chain down south that has this amazing boom boom sauce. I had the pleasure of trying it when I was in Chicago for my cousin’s engagement a couple of years ago (this was before I started my food blog). I knew from the moment I had it, I had to recreate this sauce. When I started blogging, this was on my list of top things I had to make; it’s just SO damn good to not share!
Fun fact: an Indian woman was the one who created this recipe and after she presented it to Chuy’s in Texas, they loved it so much that it eventually became one of their most popular sauces. HOW cool is that?! If you have leftover sauce, you can make wet burritos with it the next day or even drizzle it on some nachos, it’s good no matter what! Hope you enjoy my version of the boom boom enchiladas as much as I do!
Stay happy, Stay hungry!
Prep time: 5 minutes
Cook time: 30 minutes
total time: 35 minutes
Serving size: 12 Enchiladas
12 corn tortillas
1-2 cups Mexican blend cheese
4-5 green onion, sliced for garnish (optional)
Mexican crema or sour cream for garnish (optional)
Cotija cheese for garnish (optional)
Boom boom sauce:
2 poblano peppers
4-5 tomatillos, cut in quarters
1 white onion, cut in quarters
5 garlic cloves
2 Thai chilis
¼ cup cilantro, roughly chopped
4 cups vegetable broth
Juice of a lime
4-6 slices of American cheese
1 cup Mexican blend cheese
Salt to taste
2 cans of black beans
1 zucchini, cubed
1 onion, cubed
½ green bell pepper, cubed
½ red bell pepper, cubed
2 jalapeños, cubed
½ tsp cumin seeds
2 tbsp taco seasoning
1 tsp red chili powder
Salt to taste
Pre-heat the oven to 350 degrees.
In a sheet pan, spread the poblanos, tomatillos, onions and garlic. Bake for 15 minutes, then turn the oven on broil (high) and let them broil for 5 minutes, or until the veggies have a nice char on them.
Next, take out the poblanos in a bowl and cover them. Let them cool for a few minutes. Peel the plastic-like, skin off the poblano peppers and chop them in large chunks.
In a blender, add the poblanos, onions, tomatillos, jalapeños, Thai chilies and cilantro. Blend this mixture until everything is of smooth consistency. In a saucepan, heat the vegetable broth and add the blended mixture to it. Then add the cheese and mix until all the cheese is melted and the sauce is creamy. Let the sauce simmer for a couple minutes, turn off the heat and add squeeze in some lime juice.
For the beans: In a separate pan heat some olive oil and add the cumin seeds. Once the cumin seeds start to splatter, add the vegetables, let them cook for about 2-3 minutes, then add the taco seasoning, red chili powder and the beans. Cook for additional 2-3 minutes, then turn off the heat.
Assembly: Either put your corn tortillas in the oven and bake for a couple minutes or char them on an open flame on the stove. Dip your tortilla in the sauce and pour some sauce in the plate. Then put 2 dipped tortillas down, add the bean mixture and cheese then roll them tight. Add more sauce on top of the enchiladas, top it with cheese. Repeat until all the plates are done.
Foil each plate and bake in the oven at 400 degrees for about 10 minutes. Top the enchiladas off with Mexican crema, green onions, and cotija cheese (if using). Enjoy!
You can blend the bean mixture if you like to make it similar to refried beans.
You can also use kidney or pinto beans instead of black beans.
The sauce measurement make a lot, so you can freeze it for about 1-2 months.
Taste the sauce and beans before adding salt because the cheese and seasoning both have salt in them.