Ingredients
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8
-
2
-
1
-
1/2
-
1/3
-
1/2
-
4
-
1/2
-
1/2
-
4
-
1/3
-
1/4
-
2 1/2
-
2/3
-
Directions
Thai Chicken Enchiladas from Homesweeteats com, I found this recipe online: Swimming in coconut milk and red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions, and a hefty handful of crushed peanuts and cilantro I think the whole addition of peanuts is one of my favorite things about Thai food, and they take these to the next level Feel free to add in any other favorite flavors of your choice, but these are packed with a sweet, tangy and slightly spicy punch , Found this recipe on another site and was thrilled to find it in GK after deleting my bookmark to the other This one is very similar if not the same and we found it absolutely delicious I’m always looking for recipes I can modify to vegetarian for my daughter and this one will be perfect with the vegie chicken Looking forward to trying it out on her next time she visits, Loved it I baked it a little longer than recommended so the sauce had gotten a bit thicker and used cashews rather than peanuts My very health focused hubby really liked it and said make it again
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Steps
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1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
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Heat a Large Skillet Over Medium Heat and Add Canola Oil. Throw in Onions, Cabbage, Carrots, Garlic and 1/4 Teaspoon Salt, Stirring to Mix. Let Cool Until Vegetables Are Soft, About 6-8 Minutes, Stirring Occasionally. Add in Chicken, Green Onions, Peanuts, Cilantro, Remaining Salt and Pepper, Tossing to Coat, and Let Cook For 1-2 Minutes. Add in 3/4 Cup Coconut Milk and 1/3 Cup Sweet Chili Sauce, Mixing Thoroughly to Combine. Turn Off Heat. |
|
3
Done
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Spray a 913 Baking Dish With Nonstick Spray. Whisk Together Remaining Coconut Milk and Sweet Chili Sauce. Pour About 1/2 a Cup or So on the Bottom of the Dish. Slightly Warm Tortillas If Desired to Make Them More Pliable, Then Place a Few Spoonfuls of the Chicken Mixture in Each, Rolling Up Tightly and Placing in the Dish. Cover With Remaining Coconut Milk and Chili Sauce Mix. I Usually Take a Spoon and Cover Every Inch of the Tortilla With the Sauce, Just to Make Sure Its Coated. |
|
4
Done
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Bake For 20 Minutes, Then Remove and Top With Additional Peanuts and Cilantro. Since Sauce Is not as Thick as Traditional Enchilada Sauce, When You Remove Them from the Oven, Spoon Sauce from the Bottom of the Dish All Over the Tortillas. Additionally This Can Be Done Halfway Through Cooking Too. |
