Thai Chicken Enchiladas
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This has to be the most unique & delicious dinner I have tried! The flavors are outstanding! Spicy & sweet is my favorite combination. I was in heaven with each & every bite. The recipe is a little time consuming to prepare everything, but it is extremely worth it. This is going to be my dinner I request for special occasions.
Thai Chicken Enchiladas
Ingredients
- 8 flour tortillas
- 2 boneless skinless chicken breasts, cooked & shredded
- 1 Tbsp canola oil
- 1/2 sweet onion, chopped
- 1/3 cup shredded carrots
- 1/2 cup finely shredded cabbage
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 green onions, sliced
- 1/3 cup chopped/crushed peanuts + more for garnish
- 1/4 cup chopped fresh cilantro + more for garnish
- 1 can light coconut milk
- 1/3 cup + 1/2 cup sweet chili sauce
Instructions
- Preheat oven to 350*F.
- Heat a large skillet over medium heat & add canola oil. Throw in onions, carrots, cabbage, garlic & ¼ tsp salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt & pepper, tossing to coat, & let cook for 1-2 minutes. Add in ⅓ of the can of coconut milk & ⅓ cup sweet chili sauce mixing thoroughly to combine. Turn off heat.
- Spray a 9x13" baking dish with nonstick spray. Whisk together remaining coconut milk & ½ cup sweet chili sauce. Pour enough of mixture to coat the bottom of your baking dish. Slightly warm tortillas, if desired, to make them more pliable. Place a few spoonfuls of chicken mixture in each tortilla, rolling up tightly & placing in the dish. Cover with remaining coconut milk & chili sauce mix.
- Bake for 20 minutes or until bubbling. Remove from oven; with a spoon, gather sauce from the bottom of the pan & spread sauce over the tops of the cooked enchiladas. Top with additional peanuts & cilantro. The sauce thickens slightly as it cools, so you may want to wait 5-10 minutes before dishing up your plate. *You may re-sauce the enchiladas half-way through baking rather than at the end if you so desire.
5 Comments on “Thai Chicken Enchiladas”
This sounds SO GOOD! What a great twist on regular enchiladas. I can’t wait to try it!
Those look really yummy! Thanks for sharing at Terrific Tuesdays.
Rachel
adventuresofadiymom.blogspot.com
These look delicious. Did the tortillas get soggy at all?
These are super good! A little bit of work to prepare, but so flavorful. The tortillas were fine. Maybe a little soggy the next day as leftovers, but fresh from the oven they were fine. YUM!
These were incredibly wonderful – about an hour to prepare and five minutes to eat:) Didn’t have any cilantro so substituted fresh basil leaves with great results. The sauce was amazing. I’m really enjoying your blog, Amber. I found it through the Soap Queen on Pinterest – thanks for sharing!