Thursday, April 12, 2012

Thai Chicken Enchiladas

I am honestly shocked that I actually cooked last night. I was feeling pretty burned out after all of my Easter baking. HOWEVER, I found this delicious recipe that I just had to try and of course I have no patience when it comes to yummy things. I was surprised that I found all of the ingredients (easily, no less) at one store--hooray! These enchiladas were simple to make and absolutely delicious!! Forrest took one bite and declared that they were a "do over" and was trying to think of people to invite over next time we make them! Hope you enjoy!!

Thai Chicken Enchiladas-From How Sweet it Is

serves 2-4
8 flour tortillas ( I used 6 med sized)
2 boneless, skinless chicken breasts, cooked and shredded (I used 5-6 chicken tenders)
1 tablespoons canola oil (I used olive!)
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 (this looks GROSS in the can)
1/3 cup + 1/2 cup sweet chili sauce (looks like sweet and sour 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.
Icky!! Coconut milk looks nasty in the can! Make sure you mix it!
ooo la la!!!

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. 
This is how much I filled each tortilla. Then wrap securely and place with the crease down so they don't open.

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.
After baking!!! Delicious!

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