Thai Chicken Enchiladas

I promise I've been doing a lot of cooking, crafting and DIYing this month but I've definitely been a slacker in the blogging department...oops! I made this dish for dinner the other night and it was sooooo good... I'm a sucker for a good enchilada and this is a fun twist on the classic. They also make for really tasty leftovers - I think they actually tasted better after being reheated - the coconut sauce gets thickened and nicely incorporated into the tortillas as it sits - YUM!

This is the type of dish you make on a day off or weekend when you have some extra of time on your hands and someone you can trick into doing the dishes! What I did like about cooking these enchiladas is that in between steps I had some time to clean up after myself. Even though this dish is time consuming it's very rewarding... this is a lot of food, especially for 2 people and we enjoyed the leftovers for days.

INGREDIENTS

8 flour tortillas
2 Boneless Skinless Chicken Breasts,

    grilled and shredded
2 tablespoons Crunchy Peanut Butter
1/2 Sweet Onion, chopped
1 cup Shredded Coleslaw Mix (with cabbage and carrots)
6 garlic cloves, minced
Sea Salt, to taste
Black Pepper, to taste
4 Green Onions, sliced, plus more for garnish
1/4 cup Cilantro, chopped, plus more for garnish
2 3/4 cups Light Coconut Milk

3/4 cup Thai Sweet Chili Sauce

Sriracha Sauce, to taste for spicier enchiladas
2 cups Mozzarella Cheese, shredded

INSTRUCTIONS

Preheat oven to 350 degrees F.

Add 2 cups of the coconut milk to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer 30 minutes to reduce.

Meanwhile, heat a large skillet over medium heat and add peanut butter. Add onions, slaw mix, and garlic. Cook until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, cilantro, and salt & pepper, tossing to coat, and let cook for 1-2 minutes.

When coconut milk has reduced, stir in remaining coconut milk, along with sweet chili sauce and Sriracha (if desired).

Add about 1 cup of the coconut milk mixture to the pan of veggies and chicken and mix to coat evenly.

Spray a 9×13 baking dish with nonstick spray. Evenly spread 1/2 cup of the coconut milk mixture on the bottom of the dish. 

Place a sprinkle of cheese and few spoonfuls of the chicken mixture in each tortilla (reserve about 1/2 cup of cheese for top), rolling them tightly, and place in the dish. 

Cover with remaining coconut milk mix and cheese.

Bake for 20 minutes, then remove from the oven and top with additional green onions, peanuts and cilantro.

VOILA! Yummy Thai Chicken Enchiladas!

We elected to stray from the original recipe from How Sweet It Is due to convenience and the need to spice things up a bit! I added extra garlic and Sriracha sauce because.... well, why not? Also, I thought I had peanuts at home but instead there was just an empty peanut cannister in the pantry (go figure) so I got creative and substituted super crunchy peanut butter for the canola oil in the original recipe. Bags of coleslaw mix were on sale and and saved me some money as well as time chopping carrots and cabbage - and I had no idea what to do with leftover cabbage so it worked out really well! 

We found that 2 enchiladas was quite a hearty dinner and 1 was the perfect amount for lunch leftovers! The coconut sauce is sweet and creamy, a perfect contrast to the crisp and tart veggies in the coleslaw mix.