Wow! Christmas 2021 is in our rearview mirror already. This year totally flew by. It’s time for another simple dinner packed with flavor. This time I am mixing up cuisines a little bit, I am making enchiladas but.. I am making Thai Style Chicken Enchiladas! OMG this is a cool way to make a classic family dinner you will fall in love with. Go ahead guys and give these a try, when you do make sure to take a pic and post it to my Facebook page or over on instgram and tag me.
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Thai Style Chicken Enchiladas
Ingredients
- 8 Tortillas
- 3 to 4 Cups Chicken Breast Shredded
- 1/2 Onion Chopped
- 4 Garlic Cloves Minced
- 1 Cup Carrots Shredded
- 1 Cup Cabbage Shredded
- 1 Bell Pepper Seeded and Chopped
- 1 Lime Juiced
- 5 Green Onions Sliced
- 1/2 Cup Peanuts Chopped
- 1/2 Cup Cilantro Chopped
- 2 14 oz. Cans Coconut Milk
- 1 Cup Sweet Chili Sauce
- 1 Tbsp. Cornstarch
- Salt
- Pepper
Instructions
- Preheat oven to 350˚F.
- In a small sauce pan combine1-1/4 Cup Cocount milk, 1/2 Cup sweet chili sauce and heat over a medium heat. In a small bowl mix together cornstarch, and 1/2 cup of coconut milk. Whisk the misture into the heated sauce until combined and heat until thickened, about 10 minutes. Remove from heat and set aside.
- Heat about 1 tablespoon of oil in a pan/skillet add in onion, carrot, bell pepper and cabbage. Add salt and pepper to taste. Allwo to cook about 6 to 7 minutes until vegetables begin to soften, add in the garlic and allow to cook for another minute and remove form heat.
- In a large bowl mix together, chicken, vegetables, peanuts, cilantro, lime juice, 1/2 cup sweet chili sauce and remaining count milk. Mix together.
- Divide mixture evenly between the tortillas, roll the tortillas up and place them in a baking dish seam side down. Pour sauce over the top of the rolled up tortillas, place in oven and bake for 20 to 25 minutes.
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