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

Recipe very slightly adapted from How Sweet It Is by: Amber (Dessert Now, Dinner Later!) 

• 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 & 1/4 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 1/3 of the can of coconut milk & 1/3 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 & 1/2 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.   

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

Recipe very slightly adapted from How Sweet It Is by: Amber (Dessert Now, Dinner Later!) 

• 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 & 1/4 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 1/3 of the can of coconut milk & 1/3 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 & 1/2 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.