I love Thai food almost as much as I love Mexican food, so I thought these were a match (enchilada + thai flavor) made in Heaven! They were surprisingly too spicy for the kids, but I would make them again for adult guests and not change a thing. I served them with a thrown-together cucumber salad described below that was simply delicious.
8 flour tortillas (I used both whole wheat and white tortillas if you're wondering from the picture)
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce
Preheat oven to 350 degrees F.
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.
Spray a 9×13 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 it’s coated.
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.
Cucumber Coconut Salad
Seed 2-3 cucumbers and chop into small pieces. Set aside.
Chop 1/2-1 cup peanuts. Set aside.
Toast 1/2 cup coconut flakes. Set aside.
When ready to eat, mix everything together and drizzle with some of the enchilada sauce (just scoop it from the pan!) or coconut milk.