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Sriracha Chicken Enchilada on a white plate with a side of black beans.

Sriracha Chicken Enchilada Recipe

Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda! 
Course Main Course
Cuisine American, Mexican
Keyword chicken, Sriracha
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings
Calories 843kcal
Author Meggan Hill


For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose 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

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 (4 ounce) can green chiles
  • 1 cup cooked chicken chopped or shredded
  • 1 cup sour cream
  • 4 ounces Roth Sriracha Gouda shredded

For the Enchiladas

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


  • 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.
  • 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.
  • 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.
  • 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. 
  • Spread 1/2 cup sauce in the bottom of an 8-1/2 by 11-inch rimmed baking dish.
  • 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.
  • 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.
  • 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
  • Let stand 5 minutes. Garnish with scallions and serve with additional Sriracha if desired.



Calories: 843kcal