Thai Chicken Enchiladas From Homesweeteats.Com

Name: Thai Chicken Enchiladas From Homesweeteats.Com
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 flour tortillas; 2 boneless skinless chicken breasts, cooked and shredded; 1 tablespoon canola oil; 1/2 sweet onion, chopped; 1/3 cup shredded carrot; 1/2 cup 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; 2/3 cup sweet chili sauce

Servings: persons

8 flour tortillas
2 boneless skinless chicken breasts, cooked and shredded
1 tablespoon canola oil
1/2 sweet onion, chopped
1/3 cup shredded carrot
1/2 cup 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
2/3 cup sweet chili sauce

1
Preheat oven to 350 degrees F.
2
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.
3
Spray a 9x13 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.
4
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.

1211

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 flour tortillas, 2 boneless skinless chicken breasts, cooked and shredded, 1 tablespoon canola oil, 1/2 sweet onion, chopped, and more.

Yes, Thai Chicken Enchiladas From Homesweeteats.Com falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!