May 4, 2012

Thai Chicken Enchiladas

These enchiladas are soooooo sooooo soooooooooo good. If I could reach through your computer screen to shake your shoulders while telling you this, I would. You must understand how amazing they are! 

I was really nervous about making them because my husband spent two years serving a mission in Thailand and came home with amazing Thai-food-cooking-skills. He doesn't really follow recipes (hence why there are no Thai food recipes on here), because he just remembers how the food is supposed to taste, and then adds a little of this, a little of that... I was so worried he'd take one bite and say something like, "This is NOT Thai food."

Well, it would be true if he did say that. Enchiladas are Mexican, not Thai. But he didn't say that. He didn't care that Thai enchiladas aren't really Thai food. He didn't care that these didn't resemble anything he's ever eaten in Thailand. He just wanted to eat them. And eat more. And then eat more. I'm not kidding. He even scraped the kids plates. 

I used whole wheat tortillas from Costco, which were delicious. Honestly, this dish wouldn't have been so amazing if it weren't for the delicious tortillas, so make sure you get some good quality yummy ones. 

10-12 tortillas
2 cups boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1 medium onion, chopped
1 cup chopped/shredded carrots
1 cup chopped/shredded cabbage
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 green onions, sliced, plus more for garnish
1/2 cup chopped peanuts, plus more for garnish
1/2 cup chopped fresh cilantro, plus more for garnish
2 (12 oz) cans coconut milk
1 cup sweet chili sauce (divided in half)

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add olive oil. Throw in onions, cabbage, carrots, garlic and 1/2 teaspoon 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 and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 1 1/4 cup coconut milk and 1/2 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

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. 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.

recipe adapted from

2 comments: said...

Hey there, thanks for stopping by my Scrumptious Pumpkin blog - you have a new Facebook follower :) These enchiladas are such a great idea and they sound so tasty and unique. This is just my kind of recipe - I'm loving all the healthy ingredients!

Megan said...

Thanks so much! They really were fantastic! I can't wait to make them again!

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