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:

Equipment:

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:

covered percent of daily need