10 each Corn Tortillas
1 ¼ lb Cooked, Roasted Chicken
As needed Mixed Cheese
½ cup Vegetable Broth
¼ cup Water
¼ tbsp Spices
¾ lb Roasted Green Chiles
2 oz Tomatillos
1 ½ oz Cilantro
1 oz Green Onions
¾ oz Serranos, minced
½ oz Lime Juice
1 ¼ lb Cheese
1. In a saucepan, add vegetable broth, water and spices and place over a medium to high flame.
2. Using a food processor, puree roasted green chiles, tomatillos, cilantro, green onions, serranos and
3. Add to a large pot, stirring well. Bring mixture to a slow boil.
4. Lower flame and slowly add 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.
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.