Sriracha Chicken Enchiladas

I teamed up with the Roth Cheese to bring you these Sriracha Chicken Enchiladas! I’ve been compensated for my time. All opinions are mine alone.

Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda! 

You’ve probably never heard of Sriracha Gouda.

But now that you have, don’t you feel like it HAS to exist? As in, where has this cheese been all my life. It feels at once both surprising and obvious. The world needs Sriracha Gouda.

And now that it’s here, it’s time to make Enchiladas (scroll down for a video!).

Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda!

Possibly the best enchiladas you’ll ever eat. Certainly the best ones I’ve ever eaten.

I’ve only ever made or eaten enchiladas made with corn tortillas. If you do use flour tortillas in sauce and bake them, you’re guaranteed to have gluey, gummy tortillas.

Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda!

So here’s what you do. After you fill and roll the enchiladas, bake them before adding the sauce. Just for 10 minutes, enough to dry out and crisp up the flour tortillas.

Then, add your sauce and a whole lot of Sriracha Gouda and return the enchiladas to the oven. The cheese melts with time to spare before the tortillas get soggy, so YOU get the best of both worlds: Yummy enchiladas and flour tortillas.

(I do add a small amount of sauce to the bottom of the pan. Tastes great without any adverse effects).

And that Sriracha Gouda? Spicy yet creamy all at once. It’s perfection.

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Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda!
5 from 3 votes
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Sriracha Chicken Enchiladas

Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda! 

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings
Calories 831 kcal

Ingredients

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 (10 ounce) can red enchilada sauce
  • 1/2 cup chicken broth
  • 2 tablespoons Sriracha plus more for serving
  • Salt and freshly ground black pepper

For the Filling

For the Enchiladas

  • 8 (8-inch) flour tortillas
  • 4 ounces Roth Sriracha Gouda shredded
  • 4 scallions, sliced for garnish

Instructions

  1. Preheat oven to 425 degrees. In a medium saucepan over medium-high heat, melt butter until foaming. Whisk in flour and cook for 1 minute, stirring constantly.

  2. Stir in enchilada sauce, chicken broth, and Sriracha. Bring to a boil; reduce heat and simmer until reduced by half, about 20 to 25 minutes. Season to taste with salt and pepper. Keep warm over low heat.

  3. Meanwhile, in a medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and heat until the onions have softened without browning, about 5 to 7 minutes.

  4. Add the chicken, sour cream, and 4 ounces of Sriracha Gouda. Stir until the filling is heated through and the cheese is creamy, about 2 minutes. 

  5. Spread 1/2 cup sauce in the bottom of an 8-1/2 by 11-inch rimmed baking dish.

  6. Working with 1 tortilla at a time, top with a heaping 1/4 cup of the chicken filling. Using a spoon, shape the filling in to a log. Roll the tortilla around the filling and lay it seam-side down in baking dish.

  7. Fill remaining tortillas. Do not cover with sauce yet. Bake until the tortillas have begun to crisp and turn light brown, about 10 minutes. Remove from oven.

  8. Pour the remaining sauce over the enchiladas and sprinkle with the remaining 4 ounces Sriracaha Gouda. Bake until the cheese is hot and bubbly, about 10 minutes longer

  9. Let stand 5 minutes. Garnish with scallions and serve with additional Sriracha if desired.


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Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda!

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4 comments

  1. Thanks for the tip on how to avoid soggy enchiladas. I had pretty much given up making them without “the sog”. I also like the idea of making a roux, then adding the enchilada sauce to it. I learned two new tricks today that I really needed to know. I love sriracha sauce too. I don’t think we have Roth cheese in my neck of the woods, but I’ll look out for Sriracha cheese from other companies, or just add my own sriracha.

    • I will have to personally go on a crusade to try to get Roth Cheese in my area too, I know what you mean Mimi! I am so blessed to have Roth sending me what I need to make these recipes. I’m so spoiled! Glad the post was useful for you. I didn’t mention this in the post specifically, but not only do you hold off on adding the sauce until the end of baking time, but the sauce itself is thicker than a normal enchilada sauce might be. There’s more roux and I simmer it longer so it reduces. So I think that helps fend off sogginess, too. And yes! Always add more sriracha. :) Thanks so much for reading and leaving a thoughtful comment. I hope you have a lovely weekend!

  2. Oh heck yes!! These look delicious! Awesome use of Sriracha :)

  3. These were hands down THE best enchiladas…and I only use corn tortillas. Not any more! The cheese had a nice amount of kick and creaminess. This is now my permanent enchilada recipe!

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