Ingredients:
½ cup chicken broth
¾ cup roasted hot hatch chiles
1 tomatillo
1 stalk green onions, white parts removed and finely chopped
1½ cups shredded “extra melt” American Cheese
½ Jalapeno pepper, roasted
2 Serrano peppers, roasted
½ bunch of cilantro stems removed and finely chopped
salt and pepper, to taste (I used 1 tsp each)
1 tbsp lime juice
Directions:
Use running water to scrub the two tomatillos thoroughly. Use a knife to prick several holes in them. Put them in a sealed Ziploc bag and microwave on high for two to three minutes.
Add chicken stock to a big pot and boil it over medium heat for a few minutes.
Put in the garlic and peppers and cook until the garlic is fragrant and the peppers are soft.
Warm the soup while you combine the cilantro, delicate tomatillos, and green chile in the pot.
Combine all ingredients and process using a high-speed blender until a homogeneous paste develops. Put everything back in the saucepan and heat it up.
Add more water or apple cider vinegar until you get the ideal consistency for your sauce.
To make it thicker, sprinkle a tiny amount of flour over the blender’s contents while it’s running.
For those who can eat gluten, try thickening the sauce with cornstarch and water.
Add the American cheese and stir until it melts.
When serving enchiladas, serve them warm or store them in the fridge in an airtight container for later.
1 microwave
Use running water to scrub the two tomatillos thoroughly. Use a knife to prick several holes in them. Put them in a sealed Ziploc bag and microwave on high for two to three minutes.
Add chicken stock to a big pot and boil it over medium heat for a few minutes.
Put in the garlic and peppers and cook until the garlic is fragrant and the peppers are soft.
Warm the soup while you combine the cilantro, delicate tomatillos, and green chile in the pot.
Combine all ingredients and process using a high-speed blender until a homogeneous paste develops. Put everything back in the saucepan and heat it up.
Add more water or apple cider vinegar until you get the ideal consistency for your sauce.
To make it thicker, sprinkle a tiny amount of flour over the blender’s contents while it’s running.
For those who can eat gluten, try thickening the sauce with cornstarch and water.
Add the American cheese and stir until it melts.
When serving enchiladas, serve them warm or store them in the fridge in an airtight container for later.
Source: https://easykitchenguide.com/chuys-boom-boom-sauce-recipe/