Sriracha Chicken Enchilada Casserole
- 24 Oct, 2022
- Posted by: Terrapin Ridge Farms
Sriracha Chicken Enchilada Casserole
Rated 5.0 stars by 1 users
Category
Entrée
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes
Ingredients
- 1 8 oz Terrapin Ridge Farms Sriracha Aioli
- 1 lb Boneless skinless chicken breasts
- 3 tbsp Olive oil
- 1 Red onion, diced
- 3 cups Shredded cheddar cheese
- 1 12 oz Enchilada sauce
- 6 medium flour or corn tortillas
- 3/4 tsp Kosher salt
- 1/4 tsp Freshly ground pepper
- 1/4 cup Cilantro
- 1/4 cup Green onions, chopped
- 8 oz Sour cream
Directions
Preheat oven to 375°F and adjust rack to middle position.
Grease 9x13 inch baking dish with 2 tbsp olive oil. Cut each chicken breast into three tenders.
In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until translucent.
Add chicken tenders, 8 oz of enchilada sauce and 4 oz TRF Sriracha Aioli. Cook covered on low to medium heat for 20 minutes. Stir occasionally.
- Remove chicken and shred with two forks or a handheld mixer. Divide shredded chicken onto 6 tortillas and roll them up, one at a time.
Ladle 1/4 cup of the Sriracha/enchilada sauce onto the bottom of the baking dish and add one rolled chicken tortilla at a time until all 6 wraps are side by side. Add the rest of the enchilada sauce and then add the shredded cheese on top of the wraps.
Bake for 20-30 minutes uncovered, until bubbly and cheese has melted and browned.
Remove from oven and top with fresh cilantro, green onions, and TRF Sriracha Aioli. Serve with sour cream if desired.
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