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Thursday, April 5, 2012

Recipe for Thai Chicken Enchiladas

Like you probably do, I keep a folder of recipes to try.  Sometimes I get to them within the month, sometimes never, and sometimes like this recipe, I make it the next day!

I saw this recipe on one of the blogs I read, How Sweet It Is, which is not a blog full of dessert recipes (the name is in reference to the James Taylor song).  I thought "what a great idea!" and pinned in on Pinterest and added the ingredients to the grocery list for that afternoon.  The pin got repinned alot that day, which just confirmed to me that it was an interesting recipe.  Thanks Jessica!

Yield: 8 enchiladas (4-6 servings depending how hungry you are)
Time: 60 minutes


  • 8 flour tortillas
  • 2 boneless, skinless chicken breasts
  • 3 tsp Thai curry seasoning (I used Baron's*)
  • 1 tablespoon canola oil
  • 1 cup sweet onion, chopped
  • 1/3 cup finely chopped carrots
  • 1/2 cup finely chopped cabbage
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions, sliced
  • 1/3 cup finely chopped peanuts and more for garnish
  • 1/4 cup chopped fresh cilantro and more for garnish
  • 2 1/2 cups light coconut milk
  • 1/2 cup sweet chili sauce, divided (adjust up if you tolerate "heat" and like things more spicy)
  • Cooking spray

 *contains sea salt, fenugreek, cardamom, coriander, cloves, cinnamon, mace, nutmeg, red pepper, cumin, turmeric, yeast and onion

  • Poach chicken breasts in water and 2 tsp Thai curry seasoning for 20 minutes.
  • When chicken is cooked and cooled, slice finely.
  • Preheat oven to 350 degrees.
  • Heat oil over medium heat and add the cabbage, carrots, garlic, remainder of curry seasoning, salt and pepper.  Cook gently until softened, about 8-10 minutes.
  • Add green onion, peanuts, chicken, 1/4 cup sweet chili sauce, and 1 cup of coconut milk.  Cook until bubbling, 1-2 minutes.
  • Stir in cilantro.
  • While mixture is heating, mix together remaining sweet chili sauce and coconut milk.
  • Spray casserole dish with cooking spray and spread 1/4 cup of milk/chili sauce mixture over the bottom.
  • Using about 3/4 of the chicken mixture, fill each tortilla and roll up.  Place in casserole dish, seam side down.
  • Sprinkle remaining chicken mixture over the top of the rolled tortillas and then pour remaining milk/chili sauce mixture over the top.
  • Bake for 20 minutes or until bubbling.
  • Top with additional chopped peanuts and cilantro.

AMAZING!  Really delicious and different.  Got the hubby thumbs up too.

Are you cooking any dishes with Thai influenced flavors?

Adapted slightly from How Sweet it Is