Thai Chicken Enchiladas
User Reviews
5
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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
Description
Thai Chicken Enchiladas combine cooked, shredded chicken with sautéed cabbage, carrots, onion, and garlic. These vegetables are cooked with peanut oil and mixed with green onions, chopped peanuts, and cilantro. The filling is dressed in a creamy sauce made by whisking coconut milk with sweet chili sauce, lending the enchiladas a balance of creamy texture and a mildly sweet, tangy flavor typical of Thai-style dishes. After spreading the filling on cooked or raw tortillas, they are placed in a pan coated with the sauce and baked until heated through.
The bake melts the flavors together, softens the tortillas, and creates a cohesive dish that can serve up to ten enchiladas. The use of peanuts and cilantro provide a contrasting crunch and herbal brightness that complement the richness of coconut milk and chili sauce. This makes the enchiladas distinct from traditional Mexican versions.
Since this recipe uses pre-cooked chicken, the meat can be prepared on the stovetop by simmering in broth or water until tender or cooked in a crock pot with broth for several hours and then shredded. This flexibility in chicken preparation allows the dish to be adapted to the home cook's preferences and available equipment.
For best results, the selection of raw or pre-cooked tortillas affects preparation time. Raw tortillas can be gently warmed before assembly to prevent cracking while baking. The enchiladas can be baked at 350°F for about 20 to 25 minutes until hot.
Ingredients
- 10 flour tortillas I prefer using raw tortillas. I cook them up right before I make the enchiladas.
- 3 chicken breast cooked and shredded, boneless skinless
- 1 tbsp peanut oil
- 1/2 sweet onion chopped
- 1/2 cup carrot shredded
- 1/2 cup cabbage shredded
- 4 garlic minced, cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 4 green onions sliced
- 1 cup peanut divided, chopped
- 1/2 cup cilantro divided, chopped
- 2 1/2 cups coconut milk light
- 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.
Notes
- Prepare shredded chicken ahead by simmering breasts in broth or water until cooked and tender.
- To cook chicken in a crock pot, cover up to 4 boneless skinless breasts with broth and cook on high for 3 to 3½ hours before shredding.
- If using raw tortillas, warm them carefully in a pan before filling to prevent cracking during baking.
- Use peanut oil for sautéing vegetables to complement the Thai flavor profile.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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