In a pan, saute minced garlic, red onion and Thai basil in sesame oil. Add in chicken strips, chicken broth, Sriracha and salt. Saute over medium heat for 10 minutes until sauce thickens.
Preheat oven to 350 degrees. Roll sauteed chicken into tortillas and place the open side down in a casserole dish. Add shredded cheese on top of rolled enchiladas and bake for 10 minutes.
While enchiladas are baking, fry minced garlic cloves in sesame oil. When garlic cloves become golden and crispy, add in hoisin sauce, water, and Sriracha. Stir for 2 minutes.
Remove enchiladas from oven and coat in hoisin sauce. Garnish with additional Sriracha, sour cream and green onions.
Notes
Feel free to use any kind of shredded cheese, but a milder cheese will really complement the bold hoisin and Sriracha flavors.