Wednesday, April 4, 2012

Recipe for Thai Chicken Enchiladas

Yield: 8 enchiladas (4-6 servings depending how hungry you are)
Time: 60 minutes


  • 8 flour tortillas
  • 2 boneless, skinless chicken breasts
  • 3 tsp Thai curry seasoning (I used Baron's*)
  • 1 tablespoon canola oil
  • 1 cup sweet onion, chopped
  • 1/3 cup finely chopped carrots
  • 1/2 cup finely chopped cabbage
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions, sliced
  • 1/3 cup finely chopped peanuts and more for garnish
  • 1/4 cup chopped fresh cilantro and more for garnish
  • 2 1/2 cups light coconut milk
  • 1/2 cup sweet chili sauce, divided (adjust up if you tolerate "heat" and like things more spicy)
  • Cooking spray

 *contains sea salt, fenugreek, cardamom, coriander, cloves, cinnamon, mace, nutmeg, red pepper, cumin, turmeric, yeast and onion

  • Poach chicken breasts in water and 2 tsp Thai curry seasoning for 20 minutes.
  • When chicken is cooked and cooled, shred into fine strands.
  • Preheat oven to 350 degrees.
  • Heat oil over medium heat and add the cabbage, carrots, garlic, remainder of curry seasoning, salt and pepper.  Cook gently until softened, about 8-10 minutes.
  • Add green onion, peanuts, chicken, 1/4 cup sweet chili sauce, and 1 cup of coconut milk.  Cook until bubbling, 1-2 minutes.
  • Stir in cilantro.
  • While mixture is heating, mix together remaining sweet chili sauce and coconut milk.
  • Spray casserole dish with cooking spray and spread 1/4 cup of milk/chili sauce mixture over the bottom.
  • Using about 3/4 of the chicken mixture, fill each tortilla and roll up.  Place in casserole dish, seam side down.
  • Sprinkle remaining chicken mixture over the top of the rolled tortillas and then pour remaining milk/chili sauce mixture over the top.
  • Bake for 20 minutes or until bubbling.
  • Top with additional chopped peanuts and cilantro.