Learn how to make Chuy’s velvet enchilada sauce

Contributed by Chuy’s
Contributed by Chuy’s

I regularly dine at Chuy's. I love all their sauces as they seem to be made fresh at each location. During their New Mexico Hatch Chili festival, they introduced a new "velvet" sauce for the enchiladas. Now that the festival is over, I can only get that sauce on Wednesdays for the weekly Chicken Velvet Enchiladas special. I travel often for work so it's sometimes tough for me to get to a Chuy's on Wednesday. I would love it if they would be willing to share the recipe for the Chicken Velvet Enchiladas so I can enjoy that sauce! It's almost as good as their creamy jalapeno sauce. But since I can get the creamy jalapeno seven days a week, I won't be too greedy in asking for that recipe, too. Thanks! — Jeff Langer, Smyrna

Each year John Hrinkevich, culinary and beverage manager for Chuy’s Restaurants, creates a batch of recipes for the restaurant’s Green Chile Festival. These are dishes meant to be available only during this limited time. But if a Chuy’s location finds a dish to be especially popular, they can offer it as a weekly special for the next year. That’s what happened with these Chicken Velvet Enchiladas. Customers loved them and so the Chuy’s Perimeter location kept serving them.

Hrinkevich created a scaled-down version so you can reproduce this recipe at home. In our photo, the enchiladas are paired with Green Chile Rice and Chuy’s Tex-Mex garnish which is a mix of leaf lettuce, iceberg lettuce, Pico de Gallo and pickled jalapenos.

We found 4-ounce cans of Hatch diced green chiles in the hispanic foods section of our local Publix. You’ll need two cans for this recipe. As for the demi glace powder, Knorr makes a Demi-Glace Sauce Mix available in 28-ounce quantities. Since we couldn’t find it in any of our usual grocery stores, we substituted a bit of beef soup base. And for the rum? Hrinkevich suggests using Mount Gay rum.

Chuy’s Chicken Velvet Enchiladas
  • 1 tablespoon vegetable oil
  • 3 tablespoons red onion, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tablespoon rum
  • 2 1/4 cups heavy cream
  • 3/4 cup diced roasted green chiles, strained
  • 1/2 teaspoon black pepper
  • 3 tablespoons beef stock
  • 2 teaspoons demi-glace sauce powder
  • 2 teaspoons cornstarch
  • 8 6-inch flour tortillas, warmed
  • 2 cups cubed, grilled chicken breast
  • 1 cup sliced grilled yellow onions
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced roasted Anaheim peppers
  • Make Velvet Enchilada sauce: In a medium saucepan, heat oil over medium-high heat and add onions and garlic. Saute 2 minutes. Add rum and stir constantly, scraping the browned bits from the bottom of the saucepan, until liquid is almost complete reduced, about 1 minute. Add cream, chiles and pepper and bring mixture to a boil.
  • In a small bowl, combine beef stock and demi-glace sauce powder. Stir in cornstarch until completely dissolved. Whisk beef stock mixture into boiling sauce. Reduce heat, simmer 10 minutes. Keep warm.
  • Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch baking dish.
  • Lay tortillas side by side on a clean surface. Top each tortilla with 1 tablespoon cheese, 1/4 cup chicken, 1 tablespoon Velvet Enchilada sauce and 2 tablespoons onions. Roll tortillas and arrange in prepared baking dish. Spread tortillas with remaining sauce and remaining cheese. Sprinkle peppers over top. Bake 10-15 minutes or until tortillas are heated through. Serve immediately. Serves: 4

Nutritional information

Per serving: Per serving: 914 calories (percent of calories from fat, 66), 29 grams protein, 47 grams carbohydrates, 3 grams fiber, 67 grams fat (38 grams saturated), 242 milligrams cholesterol, 708 milligrams sodium.

From the menu of … Chuy's, 118 Perimeter Center West, Atlanta. 770-351-7777, www.chuys.com/locations/atlanta/perimeter

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