Roth Sriracha Gouda is the stuff of cheesy dreams and ideal for these Sriracha Chicken Enchiladas. Plus, learn the secret to making enchiladas with flour tortillas.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (15 ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1-2 tablespoons Sriracha sauce, plus more for serving
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 (4 ounce) can green chiles, drained
- 1 cup cooked chicken, shredded
- 1 cup sour cream
- 8 ounces Roth Sriracha Gouda, divided
- 8 (8-inch) flour tortillas
- Sliced scallions, for garnish
- Preheat oven to 425 degrees.
- In a small saucepan over medium-high heat, melt the butter until foaming. Whisk in flour and cook for 1 minute, stirring constantly.
- Stir in the enchilada sauce, broth, and Sriracha. Bring to a boil; reduce heat and simmer until reduced by half, 20 to 25 minutes. Season to taste with salt and pepper. Keep warm over low heat.
- While the sauce is simmering, in a medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and heat until the onions have softened, about 5 to 7 minutes.
- Add chicken, sour cream, and half the Sriracha Gouda. Stir until heated through and creamy, about 3 minutes.
- Spread ½ cup sauce in the bottom of an 8 ½ by 11-inch baking dish.
- Working with 1 tortilla at a time, add a heaping ¼ cup of the chicken filling to a tortilla. Roll the tortilla around the filling, gently pressing it evenly through the rolled tortilla. Place the rolled tortilla seam-side down on the sauce in the baking dish.
- Fill remaining tortillas. Do not cover with sauce yet. Bake 10 minutes, until tortillas begin to brown lightly.
- Remove from oven. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining Sriracha Gouda. Bake until the cheese is hot and bubbly, about 10 minutes longer.
- Remove from the oven and let stand 5 minutes. Garnish with scallions and serve with additional Sriracha if desired.