Thai Chicken Enchiladas
This has to be the most unique & delicious dinner I have tried! The flavors are outstanding! Spicy & sweet is my favorite combination.
I was in heaven with each & every bite. The recipe is a little time consuming to prepare everything, but it is extremely worth it. This is going to be my dinner I request for special occasions.
Thai Chicken Enchiladas
Yields Servings
Ingredients
- 8 flour tortillas
- 2 boneless skinless chicken breasts, cooked & shredded
- 1 Tbsp canola oil
- ½ sweet onion, chopped
- ⅓ cup shredded carrots
- ½ cup finely shredded cabbage
- 4 garlic cloves, minced
- ½ tsp salt
- ½ tsp ground black pepper
- 4 green onions, sliced
- ⅓ cup chopped/crushed peanuts, + more for garnish
- 1/4 cup chopped fresh cilantro, + more for garnish
- 13.5 oz can light coconut milk
- ⅓ cup + ½ cup sweet chili sauce
Instructions
- Preheat oven to 350˚F.
- Heat a large skillet over medium heat & add canola oil. Throw in onions, carrots, cabbage, garlic & ¼ tsp salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt & pepper, tossing to coat, & let cook for 1-2 minutes. Add in ⅓ of the can of coconut milk & ⅓ cup sweet chili sauce mixing thoroughly to combine. Turn off heat.
- Spray a 9×13″ baking dish with nonstick spray. Whisk together remaining coconut milk & ½ cup sweet chili sauce. Pour enough of mixture to coat the bottom of your baking dish. Slightly warm tortillas, if desired, to make them more pliable. Place a few spoonfuls of chicken mixture in each tortilla, rolling up tightly & placing in the dish. Cover with remaining coconut milk & chili sauce mix.
- Bake for 20 minutes or until bubbling. Remove from oven; with a spoon, gather sauce from the bottom of the pan & spread sauce over the tops of the cooked enchiladas. Top with additional peanuts & cilantro. The sauce thickens slightly as it cools, so you may want to wait 5-10 minutes before dishing up your plate. *You may re-sauce the enchiladas half-way through baking rather than at the end if you so desire.
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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These were incredibly wonderful – about an hour to prepare and five minutes to eat:) Didn’t have any cilantro so substituted fresh basil leaves with great results. The sauce was amazing. I’m really enjoying your blog, Amber. I found it through the Soap Queen on Pinterest – thanks for sharing!
These look delicious. Did the tortillas get soggy at all?
These are super good! A little bit of work to prepare, but so flavorful. The tortillas were fine. Maybe a little soggy the next day as leftovers, but fresh from the oven they were fine. YUM!
Those look really yummy! Thanks for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com
This sounds SO GOOD! What a great twist on regular enchiladas. I can’t wait to try it!