This is one of the most unique and delicious dinners I’ve tried. The balance of spicy and sweet flavors is outstanding — it became an instant favorite.
Each bite is a delight. The recipe takes a bit of time to prepare, but the result is well worth the effort. I plan to serve this on special occasions.
4.67 from 6 ratings
Thai Chicken Enchiladas
Created by Amber Brady
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Yields8 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, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 13.5 oz can light coconut milk
- ⅓ cup + ½ cup sweet chili sauce
Instructions
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Preheat the oven to 350°F (175°C).
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Heat a large skillet over medium heat and add the canola oil. Sauté the onion, carrots, cabbage and garlic with 1/4 tsp salt, stirring occasionally, until the vegetables are soft, about 6–8 minutes. Stir in the shredded chicken, sliced green onions, chopped peanuts, cilantro, the remaining salt and pepper; cook 1–2 minutes to combine. Add one-third of the can of coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly. Remove from heat.
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Spray a 9×13″ baking dish with nonstick spray. Whisk together the remaining coconut milk and ½ cup sweet chili sauce. Pour enough of the mixture to coat the bottom of the dish. If desired, warm the tortillas slightly so they are more pliable. Spoon a few tablespoons of the chicken mixture into each tortilla, roll tightly and place seam-side down in the prepared dish. Pour the remaining coconut milk and chili sauce mixture over the filled tortillas.
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Bake for about 20 minutes, or until the sauce is bubbling. Remove from the oven and spoon sauce from the bottom of the pan over the tops of the enchiladas. Garnish with additional chopped peanuts and cilantro. The sauce will thicken as it cools, so consider waiting 5–10 minutes before serving. (Optional: spoon more sauce over the enchiladas halfway through baking if you prefer.)
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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