Sriracha Chicken Enchiladas


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 (15 ounce) can red enchilada sauce
  • 1/2 cup chicken broth
  • 1-2 tablespoons Kelchner's Sriracha sauce, plus more for serving
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 1 medium diced onion
  • 1 (4 ounce) can green chiles, drained
  • 1 cup cooked shredded chicken
  • 1 cup sour cream
  • 8 ounces Gouda Cheese
  • 8 (8-inch) flour tortillas
  • Sliced scallions, for garnish


Preheat oven to 425°F. In a small saucepan over medium-high heat, melt the butter. Whisk in flour and cook for 1 minute, stirring constantly.

Stir in the enchilada sauce, broth, and Kelchner's Sriracha Sauce. Bring to a boil; reduce heat and simmer until reduced by half, 20 to 25 minutes. Season lightly with salt and pepper. Keep warm over low heat.

While the sauce is simmering, in a medium saucepan or skillet, heat oil. Add onions and green chilies 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 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 Gouda cheese. 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 Kelchnner's Sriracha Sauce if desired.

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