Thursday, June 28, 2012

thai chicken enchiladas

Okay, these are really fantastic.

I made them off a recommendation from a friend and followed the recipe (mostly) exactly.
(I did use half and half sweet chili sauce and hot chili sauce....but then again, I like spicier than most people.)

But, there was one kinda big problem.
I hate how flour tortillas get when they are made into enchiladas.
I feel that all enchiladas should be made with corn tortillas.
Flour tortillas get all mushy and soggy.

But, if you correct that problem, these are fantastic!

So, I suggest either using corn tortillas or just making the filling, up until the stuffing part, and using a lettuce wrap instead.
That would be perfect.

Otherwise, there is nothing wrong with this recipe.
For real.

Thai Chicken Enchiladas
serves 2-4
From How Sweet It Is
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup shredded carrots
1/2 cup shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped peanuts, plus a bit more for garnish
1/4 cup chopped fresh cilantro , plus a bit more for garnish
2 1/2 cups light coconut milk
1/3 cup plus 1/2 cup sweet chili sauce or half and half with hot chili sauce (this is what I did!)

Preheat oven to 350*.
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 chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9 by 13" baking dish with nonstick spray. Whisk together remaining coconut milk and 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. 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.  Enjoy!

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