Oookay. I’ll give you a real recipe this week. I realized giving you lemon cookies, bean dip, and chocolate almond butter is not really me promoting a healthy and balanced diet. Nevermind that my diet consists of large amounts of all three of those things… REAL FOOD! Thai chicken enchiladas. You didn’t know that was a thing, did you?
I saw these from Jessica at How Sweet Eats a while back and knew I had to make them. ASAP. Which meant a few months later. Or almost a year. I HAVE A LOT TO DO, OKAY?
These enchiladas have great Thai flavors from coconut milk, sweet chili sauce, cilantro, and lime. YUM. Even my non-coconut-loving manfriend loved these!
The biggest change I made to this recipe was thickening the sauce so it had more structure, like Mexican enchiladas, rather than being super milky. It worked well, and didn’t take much effort at all!
Thai Chicken Enchiladas
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 minutes
- Yield: 4
- 8 flour tortillas
- 2 boneless, skinless chicken breasts, cooked and shredded
- olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 cup chopped/shredded carrots
- 1 cup chopped/shredded cabbage
- 1 bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of 1 lime
- 4 green onions, sliced
- 1/2 cup chopped/crushed peanuts + more for garnish
- 1/2 cup chopped fresh cilantro + more for garnish
- 2 14oz cans of coconut milk
- 1/3 cup + 1/2 cup sweet chili sauce
- 1 Tbsp cornstarch
- Preheat the oven to 350 F.
- In a small saucepan over medium-low heat, combine 1 1/4 cups coconut milk with 1/2 cup sweet chili sauce. Separately, combine 1/4 cup coconut milk with 1 Tbsp cornstarch, and whisk until smooth. Whisk into the heating mixture.
- Cook the coconut milk mixture until it thickens, about 10 minutes. Remove from heat.
- Heat a Tablespoon of olive oil in a skillet over medium heat. When hot, add the garlic and onion, cooking for one minute, before adding the carrots, cabbage, bell pepper, green onions, and salt.
- Cook for 6-8 minutes, or until vegetables are beginning to soften. Remove from heat.
- Combine the cooked vegetables with the shredded chicken, pepper, chopped peanuts, chopped cilantro, lime juice, 1/2 cup sweet chili sauce, and remaining 1/2 cup coconut milk. Stir to combine.
- Spoon into flour tortillas, which are then rolled and lined up in a 9×13 baking dish.
- Top the tortillas with the thickened coconut/chili sauce, and bake for 20 minutes.
- Garnish with additional cilantro and peanuts.
I broke my 9×13 dish just before making this recipe, so it’s pictured in a smaller baking pan… you should be able to fit 8 full enchiladas in a 9×13.