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Sriracha Chicken Enchilada Casserole

Sriracha Aioli Enchilada
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
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.
Products Used In This Recipe: