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Sriracha Chicken Enchiladas

Yield
8 enchalidas
Active Time
Cook Time
Total Time
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.

By: Meggan Hill, Culinary Hill

Ingredients

  • 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 Cheese, divided
  • 8 (8-inch) flour tortillas
  • Sliced scallions, for garnish

Method

  1. Preheat oven to 425°F.
  2. In a small saucepan over medium-high heat, melt the butter until foaming. Whisk in flour and cook for 1 minute, stirring constantly.
  3. 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.
  4. While the sauce is simmering, in a medium saucepan or skillet, heat oil until shimmering. Add onions and green chilies and heat until the onions have softened, about 5 to 7 minutes.
  5. Add chicken, sour cream, and half the Sriracha Gouda. Stir until heated through and creamy, about 3 minutes.
  6. Spread ½ cup sauce in the bottom of an 8 ½ by 11-inch baking dish.
  7. 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.
  8. Fill remaining tortillas. Do not cover with sauce yet. Bake 10 minutes, until tortillas begin to brown lightly.
  9. 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.
  10. Remove from the oven and let stand 5 minutes. Garnish with scallions and serve with additional Sriracha if desired.