Thai-Style Chicken Enchiladas.
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.
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.
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.
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
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!
250 Comments on “Thai-Style Chicken Enchiladas.”
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I think the recipe looks awesome – why do you find the need to write about all that random stuff (poaching eggs, throwing away a blender) that you should keep to yourself? I kept reading, hoping there was a point in there, but I only found meandering curves.
its called a blog, Steve. Recipes come with personal musings and funny stories about life. That’s why we love them! Seems a bit rude for you to tell the blog author what she should or shouldn’t write about. If you don’t appreciate her style or sense of humor, there’s always the cookbook section of the bookstore :)
You tell ‘em Jane!
You tell ‘em Jane!
These look wonderful!! Will be making tonight for hubby. He’ll love them. FYI, I live in Las Vegas too! Small world.
This has to be one of the funniest posts I have read in a very long time.
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jessica, these are beautiful- thank you so much for sharing Aunt Marianne’s recipe! I could eat enchiladas every day forever…..so thank you for a new recipe to put into the rotation!! :) i found this recipes from other blogs: http://allhealthyrecipes.blogspot.com/2014/12/how-to-make-healthy-chicken-enchiladas.html but i like your post love it.
~Joy from AHR
Great recipe & instructions! I’ve made this a few times now and they’ve been great. A couple of tips:
1) Try making your own chili-garlic sauce to add. It’s very easy and you can adjust the sweetness.
2) In addition, as a substitute for sugar try hoisin paste. This gives the sauce a darker color. (The pinkish sauce can be a little weird.)
this was the best blog post I’ve read in a while. And I can’t wait to make these enchiladas. You are my hero:)
It would be nice to be able to copy some recipes, or am I doing something wrong? I was going to print one and it said it was 17 pages.
Terrific recipe and highly recommend! Served it to 8 tonight and EVERYONE asked for the recipe. Thank you!
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Enchiladas for breakfast, lunch and dinner- sound like a very productive weekend to me! Thanks for sharing this, Jessica, I’ll follow your lead one of these weekends, make these and eat them all on my own!
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Can this be made ahead and frozen? Would you bake them freeze our assemble, freeze, thaw, bake? Thx
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Didn’t have peanuts to chop so I substituted peanut butter…turned out fantastic! Only wish I would of had crunchy, but definitely will use next time!
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My now fiance and I first made this recipe years ago on an early home cooking date at home, and again later together for my family, and several times since. Just wanted to share that it’s a keeper!
I love your recipes. But when I printed out the Thai Chicken Enchiladas, the second page left out part of the instructions. Luckily I was able to find the missing parts on your website. It would help to be able to have a “print” option so the recipe is in printable form on one page.