Wednesday, March 12, 2014

Thai Style Chicken Enchiladas

I was looking for something to do with some cooked chicken in my fridge and happened upon a recipe for Thai Style Chicken Enchiladas on a blog called They looked delicious, and I had all the ingredients except the sweet chili sauce (which I actually had the week prior, but it expired, and I had to throw it away - ack!!!), but I figured I could make the enchiladas minus the chili sauce, just adding a bit of Thai seasoning instead. These were super yummy!!!! I will make them again when I buy the sweet chili sauce, but they don't even need it. The cilantro, Thai seasoning and peanuts give it that wonderful Thai flavor! Definitely worth making!

Thai Style Chicken Enchiladas (recipe inspired by the How Sweet Eats blog)
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce (this was the How Sweet Eats portion of the recipe)
1-2 tbs Thai seasoning (I got my recipe from this blog) - my addition

1. Preheat oven to 350 degrees F.

2. Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, Thai seasoning (if using), remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce (if using), mixing thoroughly to combine. Turn off heat.

3. Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce (if using chili sauce). Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Coat the tortillas with the remaining sauce.

4. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

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