Prep 15 mins
Cook 20 mins
I found this recipe online: Swimming in coconut milk and red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions, and a hefty handful of crushed peanuts and cilantro. I think the whole addition of peanuts is one of my favorite things about Thai food, and they take these to the next level. Feel free to add in any other favorite flavors of your choice, but these are packed with a sweet, tangy and slightly spicy punch.
- 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
- 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.
Loved it. I baked it a little longer than recommended so the sauce had gotten a bit thicker and used cashews rather than peanuts. My very health focused hubby really liked it and said make it again.
Loved this! The only thing I would do different is double the sauce to pour over the rice I made to go with this.
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.