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thai enchiladas

Thai Chicken Enchiladas

  • Author: adapted from How Sweet Eats
  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 55 minutes
  • Yield: 4 1x


  • 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


  1. Preheat the oven to 350 F.
  2. 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.
  3. Cook the coconut milk mixture until it thickens, about 10 minutes. Remove from heat.
  4. 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.
  5. Cook for 6-8 minutes, or until vegetables are beginning to soften. Remove from heat.
  6. 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.
  7. Spoon into flour tortillas, which are then rolled and lined up in a 9×13 baking dish.
  8. Top the tortillas with the thickened coconut/chili sauce, and bake for 20 minutes.
  9. 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.