Thai Chicken Enchiladas from Homesweeteats.com
photo by rpgaymer
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
8 enchiladas
- Serves:
- 4
ingredients
- 8 flour tortillas
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 tablespoon canola oil
- 1⁄2 sweet onion, chopped
- 1⁄3 cup shredded carrot
- 1⁄2 cup 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
- 2⁄3 cup sweet chili sauce
directions
- Preheat oven to 350 degrees F.
- 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, 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, mixing thoroughly to combine. Turn off heat.
- Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet 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. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
- 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. Additionally this can be done halfway through cooking too.
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Reviews
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Found this recipe on another site and was thrilled to find it in GK after deleting my bookmark to the other. This one is very similar if not the same and we found it absolutely delicious. I'm always looking for recipes I can modify to vegetarian for my daughter and this one will be perfect with the vegie chicken. Looking forward to trying it out on her next time she visits
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Sorry, this just didn't work for me. Even though I cut the amount of sweet chili sauce, this dish was so sickly sweet, almost like cotton candy. It's a shame, because I love Thai sweet chili sauce, but mixing it with the coconut milk and using it as enchilada sauce was not a good idea. The coconut milk eliminates the mild heat of the chili sauce, so all you're left with is the sour sweet flavor that's so overpowering that I couldn't taste anything else except for the onions. Maybe other people would enjoy this, but if I make this again I'm definitely going to leave out the sweet chili sauce and just use it as an optional condiment.
RECIPE SUBMITTED BY
<p>I am a mom living in New Hampshire with a family of six (and five cats).</p>
<p>We try to live frugally. Most of my cooking is done with seasonal produce and readily available ingredients.</p>
<p>I try to use whole foods and always cook from scratch.</p>
<p>I like to cook, and to try new recipes. Usually I'm going to quick and inexpensive recipes, but healthy. With Food.com I could try a new recipe every day, and I do!</p>
<p>My blog is The More With Less Mom - Words of wisdom to live frugally and well. http://www.morewithlessmom.com</p>