Sriracha Chicken Enchiladas
Learn the secret to making enchiladas with flour tortillas, then stuff them with a creamy chicken filling and Sriracha-infused Gouda!
Servings 4 servings
Calories 843kcal
Ingredients
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
Instructions
- 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.
Video
Nutrition
Calories: 843kcal