Sriracha Chicken Enchilada Casserole
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Sriracha Chicken Enchilada Casserole
Category
Dinner Recipes
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.