Thai Chicken Enchiladas

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
Thai Chicken Enchiladas

Thai Chicken Enchiladas


  • 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


  1. Preheat oven to 350*F.
  2. 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.
  3. 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.
  4. 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.
Recipe very slightly adapted from How Sweet It Is