Thai Chicken Enchiladas
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
10
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Calories
331 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Thai Chicken Enchiladas
Report
These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful!
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Ingredients
- 10 flour tortillas I prefer using raw tortillas. I cook them up right before I make the enchiladas.
- 3 boneless skinless chicken breasts cooked and shredded
- 1 tbsp peanut oil
- 1/2 sweet onion chopped
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 4 garlic cloves minced
- 1 tsp salt
- 1/2 tsp pepper
- 4 green onions sliced
- 1 cup chopped peanuts divided
- 1/2 cup chopped cilantro divided
- 2 1/2 cups light coconut milk
- 1 cup Sweet chili sauce
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with non-stick cooking spray.
- If using raw tortillas, preheat a non-stick pan to medium heat (400 degrees) and cook according to package directions.
- Preheat a large skillet to medium heat. Add peanut oil and sauté sweet onions, cabbage, carrots, and garlic for 6-8 minutes, or until veggies are soft.
- Add shredded chicken, green onions, 1/2 cup of the peanuts, 1/4 cup cilantro, salt, and pepper. Mix well and cook for an additional 1-2 minutes.
- Whisk 3/4 cup coconut milk and 1/2 cup sweet chili sauce together. Pour onto the chicken and veggies and mix until they are well coated with the sauce. Turn off heat.
- Whisk together remaining coconut milk and sweet chili sauce. Pour 1/2 cup of mixture on the bottom of sprayed 9x13 pan.
- Evenly spread chicken/veggie mixture on each of the 10 tortillas and place in 9x13 pan. Evenly coat each enchilada with remaining coconut milk and sweet chili sauce mixture.
- Bake for 20-25 minutes or until heated thoroughly. Take pan from oven and spoon sauce from bottom of pan over enchiladas. Add remaining cilantro and peanuts as a garnish to top of enchiladas.
Equipments used:
Notes
- Crock Pot Method: Place up to 4 boneless, skinless chicken breasts in the crock pot and cover with 1/2 cup chicken broth. For more than 4 chicken breasts, add 1/8 cup more chicken broth per breast. Cook on high for 3 to 3/12 hours. Remove from crock pot and shred with two forks. Stovetop Method: Place boneless, skinless chicken breasts in a saucepan large enough to hold them and the liquid with room to spare. Cover the chicken with water or chicken broth (which adds more flavor). Heat on medium-high until the liquid begins to boil. Reduce heat and cover pan. Simmer for 15 to 20 minutes or until chicken is 170 degrees F and no longer pink. Drain the liquid and save for broth, and then shred the chicken using two forks. The chicken can be prepared up to three days ahead.
- Crock Pot Method: Place up to 4 boneless, skinless chicken breasts in the crock pot and cover with 1/2 cup chicken broth. For more than 4 chicken breasts, add 1/8 cup more chicken broth per breast. Cook on high for 3 to 3/12 hours. Remove from crock pot and shred with two forks.
- Stovetop Method: Place boneless, skinless chicken breasts in a saucepan large enough to hold them and the liquid with room to spare. Cover the chicken with water or chicken broth (which adds more flavor). Heat on medium-high until the liquid begins to boil. Reduce heat and cover pan. Simmer for 15 to 20 minutes or until chicken is 170 degrees F and no longer pink. Drain the liquid and save for broth, and then shred the chicken using two forks. The chicken can be prepared up to three days ahead.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
785mg
(33%)
Potassium
348mg
(10%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
1181IU
(24%)
Vitamin C
4mg
(4%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 785mg | 33% |
| Potassium | 348mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 1181IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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