I did so many (un)important things this weekend! And now, unfortunately, I’m going to tell you about them.

Thai Chicken Enchiladas I howsweeteats.com

Somebody that I live with was in Vegas. I was all alone. This is how I live!

I poached four eggs. Not at once.

I ate asparagus for BREAKFAST. I know. What.the.heck. This is so unlike me. I’ll explain later. And no, I am not with child.

Thai Chicken Enchiladas I howsweeteats.com

I made the executive decision to THROW away that freaking magic bullet blender that I loathe. My feelings came to a head after it took 18 (yes… seriously 18) minutes to blend the ice in my smoothie, and in my first gulp I got a piece of some disgusting, chewy scum that was hiding underneath a blade or something and lived through multiple hand washers and dishwasher cycles.

Ugggh. My skin is crawling just thinking about it. So I went out and bought a new blender, then slammed that piece of junk right into the trash. Hard.

I did a laundry load of towels. This? Huge deal. It’s often a stand off to see who will cave first and throw them in the wash. Actually, that’s totally a lie. There is no stand off because my husband knows that I surely won’t ever do them. He so kindly takes care of it.

Thai Chicken Enchiladas I howsweeteats.com

I became addicted to yogurt pretzels. Really, this addiction started while I was in Florida… but now they are all I can think about. I mean… allllll I can think about. I bought some at Trader Joe’s on Friday and ate like, half the bag on my ride home. Then I curiously decided to take a peek at what a serving is of these so called “yogurt” pretzels… and it’s eight freaking pretzels! I ate eight pretzels in one HANDFUL. Whatever. We all know this whole yogurt business is just code for deliciously addicting white chocolate.

I killed about six thousand ants, four spiders and three stinkbugs. Then I went to Target to buy bug spray, spent $150 and left without bug spray. Oh but I did buy four pink bowls. That’s like the same thing.

Thai Chicken Enchiladas I howsweeteats.com

So… phew. Monday is here and I’m spent.

The only other thing I did was make these Thai chicken enchiladas because I thought I would win the wife-of-the-year award (this should include shoes)… but then I ate them all. I pretty much survived on enchiladas for breakfast, lunch and dinner… leaving nothing for my tired and heavily hungover husband when he returned home. Except a few yogurt pretzel crumbs. And well, that was like four hours ago so now? Yeah. There is really no food for him.

But let’s talk enchiladas. 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. Clearly I liked them a little too much.

Thai Chicken Enchiladas I howsweeteats.com

Thai Chicken Enchiladas

serves 2-4

8 flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded

1 tablespoons 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 + crushed 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.

Notes: I use Trader Joe’s sweet chili sauce, but you should be able to find it in the international aisle of most grocery stores – I believe the most common brand is Thai Kitchen. I do suggest tasting the sauce first and adjusting accordingly from there so the dish works with your desired spice level. If you an unsure of what to do with your leftover coconut milk, make pancakes, hummus or brussels sprouts!

Thai Chicken Enchiladas I howsweeteats.com

Mmmmm Monday.

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210 Responses to “Thai Chicken Enchiladas.”

  1. #
    151
    Joanna @ love always jo — October 16, 2013 @ 12:50 pm

    Made these for dinner last night and they were DELICIOUS! And they were amazing reheated for lunch just now. This is going to be a go-to for sure.

    Reply

  2. #
    152
    Barbara Summers — November 17, 2013 @ 9:35 pm

    These were AWESOME! I used low carb tortillas and they were delicious. I will be making these frequently. Thanks!

    Reply

  3. #
    153
    Eric — January 9, 2014 @ 1:49 am

    I just made these tonight, they were awesome! But can’t believe you forgot the LIME!

    Reply

  4. #
    154
    maria — January 13, 2014 @ 8:44 pm

    i think i´ve already commented on how awesome these are, but i had to say it again. they are THE BEST. sometimes i just make the filling and eat it over rice or quinoa for lunch. whenever i ask my fiance if he has any requests for dinner, this is the only thing he ever says. he is obsessed and i cant blame him. thanks jessica : )

    Reply

  5. #
    155
    Rachel — February 5, 2014 @ 3:23 pm

    I LOVE THESE! A perfect light combo of TexMex and Thai. I have made variations of these so many times and impressed sooo many guests with them. Thanks you, thank you, thank you.

    Reply

  6. #
    156
    Amy Martin — February 6, 2014 @ 8:16 pm

    These are the most delicious thing I ever make for supper!! We love it so much. I like adding some red peppers to the mix. And if you don’t have chopped peanuts like me, stirring a glob of peanut butter into the sauce with a fork works awesome! Thanks so much!

    Reply

  7. #
    157
    mits — February 14, 2014 @ 3:09 pm

    we are vegetarian folks, can this be made with tofu?

    Reply

  8. #
    158
    mits — February 14, 2014 @ 4:19 pm

    can this be made vegetarian .. maybe tofu

    Reply

  9. #
    159
    Soph — March 8, 2014 @ 8:44 pm

    LOVED this! Thank you so much for a GREAT recipe.

    Reply

  10. #
    160
    Kaitlin — April 3, 2014 @ 8:53 pm

    Made these for dinner last night, they were AMAZING! One of my new favorite recipes! Made a bunch of your other recipes too, love all of them:)

    Reply

  11. #
    161
    Anonymous — April 21, 2014 @ 6:38 pm

    Shredded_academy stole the recipe and picture on Instagram and is claiming it as their own recipe.

    Reply

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