Sweet, a little spicy and incredibly delicious. This fun twist on enchiladas surprised me. I picked out the recipe looking to please my dear husband, and ended up absolutely loving it. I added a couple of scoops of peanut butter to thicken up the sauce and swapped in sesame oil since it’s a favorite of mine, and it turned out amazing. Definitely one we’ll be trying again!
Thai Chicken Enchiladas
via how sweet eats
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon sesame 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
3 tablespoons peanut butter
Preheat oven to 350 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. Cook 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.
Whisk together remaining coconut milk, sweet chili sauce and peanut butter. 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. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. When you remove them from the oven, spoon sauce from the bottom of the dish over the tortillas.