
Sriracha Chicken Enchilada Casserole
- 24 Oct, 2022
- Posted by: Terrapin Ridge Farms

Sriracha Chicken Enchilada Casserole
Terrapin Ridge Farms
Rated 5.0 stars by 1 users
Category
Entrée
Ingredients
- Prep Time: 5
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Servings: 4 to 6 servings
- What you need:
-
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.