I had an intense craving this weekend to get in back into the kitchen after being away for so long! I have been so busy this month I have had hardly any time to cook or bake anything. Even though I had a lot of things to do this weekend as well I decided to take some time for myself and de-stress by making dinner on Sunday night.
To say that I have been wanting to make these enchiladas for a while is an understatement. I think I found the recipe sometime in the summer but by now I can't remember. All I know is that 1) I love Thai food and 2) I love enchiladas. Therefore using simple logic one would be able to conclude that this recipe would be perfect for me to make.
I was quite pleased with how the enchiladas turned out and I'm glad to be able to add them to my arsenal of enchilada recipes. After describing them to my friend the next day she asked if she could look it up on my blog but I had yet to post it. However since it was fresh in my mind I typed it out for her on her iPhone while we were shopping. Hopefully she will find it just as easy to make and delicious as well!
Thai Chicken Enchiladas
Note: Due to the size of my pans I always come out with eleven enchiladas. The filling can probably be stretched to twelve or condensed to ten, depending on how much you stuff the enchiladas.
- 1 can (400 mL) coconut milk
- 2 cups shredded cooked chicken
- ½ cup shredded carrots
- 1 cup shredded cabbage
- ½ cup sweet chili sauce
- 1 large onion, chopped
- 3-4 green onions chopped
- 3-4garlic cloves chopped
- ¼-½ cup cilantro, chopped + extra for garnish
- ½ cup peanuts, chopped + extra for garnish
- Olive oil
- Salt and pepper
- Sauté the chopped onion over medium heat until translucent, about 3-5 minutes.
- Add minced garlic and sauté for another 30 seconds to 1 minute or until fragrant.
- Add shredded carrots and cabbage and cook until softened, another 3-5 minutes.
- Add shredded chicken, chopped green onions, cilantro, and peanuts. Mix thoroughly and season lightly with salt and pepper.
- Mix 1 cup coconut milk with ¼ cup sweet chili sauce. Add to the pan and mix thoroughly. Season to taste with additional salt and pepper if necessary.
- Transfer chicken mixture to a separate bowl with a fine mesh seive over top. Press down on the mixture to remove excess liquids.
- Mix remaining ¼ cup sweet chili sauce with remaining coconut milk. Combine with liquid strained from chicken mixture. Pour some of the liquid into the bottom of a large baking pan, just enough to cover the bottom.
- Heat the tortillas for 30 seconds in the microwave to make them soft. One at a time place 2-3 big spoonfuls of chicken mixture along the bottom third of the tortilla. Roll up into a tight log and put in the pan.
- Repeat with the remaining tortillas and filling. Place them tightly in the pan so that they are touching and slightly squished.
- Pour the remaining chili/coconut milk mixture over the top and spread around to make sure all of the enchiladas are covered.
- Cover with aluminum foil and bake for 20 min at 350 degrees Fahrenheit. At fifteen minutes remove the aluminum foil and put sprinkle some extra chopped peanuts and cilantro on top.