Thai Chicken Enchiladas

You can never have too many Mexican recipes, so give Thai Chicken Enchiladas a try. One portion of this dish contains roughly 11g of protein, 11g of fat, and a total of 239 calories. This dairy free recipe serves 8 and costs 97 cents per serving. This recipe is liked by 29 foodies and cooks. This recipe from Dessert Now Dinner Later requires peanuts, salt, carrots, and green onions. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. Similar recipes include Thai Spicy Peanut Chicken Enchiladas, Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas, and Thai Place Phad Thai Chicken Thai Hot.

Servings: 8

 

Ingredients:

1/2 cup finely shredded cabbage

1 Tbsp canola oil

1/3 cup shredded carrots

1/3 cup + 1/2 cup sweet chili sauce

8 flour tortillas

1/4 cup chopped fresh cilantro + more for garnish

4 garlic cloves, minced

4 green onions, sliced

1 can light coconut milk

1/3 cup chopped/crushed peanuts + more for garnish

1/2 tsp pepper

1/2 tsp salt

2 boneless, skinless chicken breasts, cooked & shredded

1/2 sweet onion, chopped

Equipment:

oven

frying pan

baking pan

whisk

Cooking instruction summary:

Preheat oven to 350*F.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.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.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.

 

Step by step:


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.

3. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

4. Add in chicken, green onions, peanuts, cilantro, remaining salt & pepper, tossing to coat, & let cook for 1-2 minutes.

5. Add in 1/3 of the can of coconut milk & 1/3 cup sweet chili sauce mixing thoroughly to combine. Turn off heat.Spray a 9x13" baking dish with nonstick spray.

6. Whisk together remaining coconut milk & 1/2 cup sweet chili sauce.

7. Pour enough of mixture to coat the bottom of your baking dish. Slightly warm tortillas, if desired, to make them more pliable.

8. 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.

9. Bake for 20 minutes or until bubbling.

10. 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.


Nutrition Information:

Quickview
226k Calories
10g Protein
10g Total Fat
21g Carbs
5% Health Score
Limit These
Calories
226k
11%

Fat
10g
17%

  Saturated Fat
4g
28%

Carbohydrates
21g
7%

  Sugar
2g
3%

Cholesterol
18mg
6%

Sodium
432mg
19%

Get Enough Of These
Protein
10g
21%

Vitamin B3
5mg
26%

Selenium
17µg
24%

Vitamin A
998IU
20%

Manganese
0.4mg
20%

Vitamin K
20µg
20%

Folate
64µg
16%

Vitamin B6
0.31mg
16%

Phosphorus
153mg
15%

Vitamin B1
0.23mg
15%

Iron
1mg
9%

Fiber
1g
8%

Potassium
271mg
8%

Magnesium
29mg
7%

Vitamin B5
0.62mg
6%

Copper
0.12mg
6%

Vitamin C
4mg
6%

Calcium
55mg
6%

Vitamin B2
0.09mg
5%

Zinc
0.55mg
4%

Vitamin E
0.51mg
3%

covered percent of daily need
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