Sweet Chili Chicken Enchiladas
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
Sweet Chili Chicken Enchiladas
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East meets West with Sweet Chili Chicken Enchiladas smothered in TO LIVE FOR Sweet Chili Coconut Honey Lime Sauce! One of my favorite recipes to date – you don’t want to skip these!
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Ingredients
Chicken
- 1 tablespoon olive oil or coconut oil
- 2 pounds chicken breast 3-4 boneless skinless chicken breasts
- 1 oz. can pineapple tidbits in juice
- 1 cup carrot matchstick cut
Sweet Chili Sauce
- 1/2 cup sweet chili sauce like Mae Ploy, Asian style
- 1/2 cup honey
- 1/2 cup lime juice
- 1 tablespoon chili powder
- 1 tsp EACH ginger powder
- 1 tsp EACH garlic powder
- 1 tsp EACH onion powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon salt
- 1 teaspoon sriracha optional, more or less to taste, or Asian hot chili sauce
Add later:
- 1 .5 oz. can coconut milk I use Chakoah, quality
- 1 tablespoon cornstarch
Enchiladas
- 8-10 flour tortillas optional, toasted in skillet
- 3 cups Monterey jack cheese shredded, divided
Garnish
- green onion chopped
- cilantro chopped, fresh
- peanuts roasted, crushed
Instructions
- Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken over and add the can of pineapple with juice to the skillet. Cover and reduce heat to medium and simmer 10 minutes, stirring pineapple occasionally, adding additional water if the liquid evaporates too quickly. Add carrots, cover and simmer 5-10 minutes more or until chicken shreds easily. Remove chicken and let rest for 5 minutes before shredding.
- Sauce: While chicken is cooking, whisk all of the Sauce ingredients together except for the coconut milk and cornstarch in a large bowl. Add 1 cup of the sauce to a medium saucepan and stir in coconut milk and cornstarch. Bring to a boil and reduce heat to simmer until thickened, 1-2 minutes. To the remaining sauce in the bowl, add shredded chicken/pineapple/carrots and stir until well combined.
- Assemble: Lightly spray a 9x13 baking dish with nonstick cooking spray. Add 1/2 cup of sauce from saucepan and spread over the bottom of the baking dish (it will barely cover bottom).
- Add a few spoonfuls of chicken/carrot/pineapple to each tortilla and top with a few spoonfuls of cheese (about 1 1/2 cups cheese total). Roll up and place seam side down in prepared baking dish. Pour remaining sauce over tortillas and spread evenly. Sprinkle with remaining cheese.
- Bake: Bake for 30 minutes at 350 degrees F. Turn oven to broil and cook until cheese is golden brown (2-3 minutes). Garnish with chopped green onions, cilantro and crushed peanuts as desired.
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