Ingredients for Thai Chicken Enchiladas From Homesweeteats Com
- Flour Tortillas
- Boneless Skinless Chicken Breasts
- 1 tablespoon canola oil
- Sweet Onion
- Carrot
- 2 cups shredded cabbage
- Garlic Cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/2 cup crushed peanuts, plus extra for garnish
- Fresh Cilantro
- Light Coconut Milk
- 1/3 cup sweet chili sauce
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How to Make Thai Chicken Enchiladas From Homesweeteats Com
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon canola oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 2 cups shredded cabbage, 1 cup shredded carrots, and 2 cloves garlic (minced). Stir in 1/4 teaspoon salt and cook until vegetables are softened, about 6-8 minutes, stirring occasionally.
- Add 2 cups cooked chicken (shredded), 1/4 cup chopped green onions, 1/2 cup crushed peanuts, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and cook for 1-2 minutes.
- Stir in 3/4 cup coconut milk and 1/3 cup sweet chili sauce. Mix thoroughly.
- Remove from heat.
- Lightly grease a 9x13 inch baking dish with nonstick cooking spray.
- Whisk together the remaining 1/4 cup coconut milk and 2 tablespoons sweet chili sauce.
- Pour about 1/2 cup of the sauce mixture into the bottom of the baking dish.
- Warm corn or flour tortillas slightly (optional) to make them more pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and roll tightly. Place the enchiladas seam-down in the prepared baking dish.
- Pour the remaining coconut milk and chili sauce mixture evenly over the enchiladas, ensuring they are fully coated.
- Bake for 20 minutes. Remove from the oven, top with additional peanuts and cilantro.
- Spoon any sauce from the bottom of the dish over the enchiladas for extra flavor and moisture.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
13g
Fat
12g
Carbs
12g
