It seems we like us some enchiladas.
Tortillas filled with everything from butternut squash to corn and zucchini, wrapped up and topped with sauce and lots of cheese. What’s not to like?
These enchiladas are unlike any enchiladas that have come before. There is not an ounce of cheese in sight. Now don’t go closing your browsers just yet. I promise, these are just as good, if not better than your usual Mexican variety.
Leftover grilled chicken from you Victoria Day barbecue is perfect for using in the filling of this dish. I used a bag of coleslaw mix for convenience, but feel free to shred your own cabbage and carrots if you have the time.
And trust me, once you taste the creamy coconut milk and sweet chill sauce mixture, you won’t even notice there is no cheesy topping.
Dara
Thai Chicken Enchiladas
Serves | 3 |
Meal type | Main Dish |
Website | Adapted from How Sweet Eats |
Ingredients
- 2 cooked boneless, skinless, chicken breasts (chopped)
- 1/2 Tbsp canola oil
- 1/2 8 oz bag coleslaw (or mixture of shredded cabbage and carrots)
- 1/2 red pepper (chopped)
- 4 green onions (chopped)
- 1 handful parsley (chopper plus more for garnish)
- 1/2 cup cashews (chopper plus more for garnish)
- 1 1/2 Cups light coconut milk
- 1/2 cup sweet chill sauce
- 6 corn tortillas
Note
These enchiladas are a great way to use up leftover bbq chicken in the summer months. If you can't find corn tortillas, flour or whole wheat would work too. This is also a great make ahead dish - you could make each component and store separately or assemble the whole dish and bake it just before you are ready to eat.
Directions
1. | Preheat your oven to 350 degrees. Heat a large non stick skillet over medium high heat and add canola oil. Once hot, add coleslaw and red pepper and sauté for about 7 minutes, until tender. |
2. | Add in chicken, green onions, parsley, cashews and mix together. Cook for another 2 minutes. Season with salt and pepper to taste. |
3. | Add in a 1/4 plus 2 tbsp cup of coconut milk and 2.5 tbsp of sweet chill sauce and remove from heat. Stir to combine. |
4. | Spray an 8 x 8 pyrex with cooking spray. Combine remaining coconut milk and sweet chill sauce and spread about 1/4-1/2 cup on the bottom of your pyrex, just to cover it. |
5. | Take 1-2 spoonfuls of chicken mixture and place in the middle of your corn tortillas. Roll up and place seem side down in your pyrex. Try to roll them up tightly and just stuff in any filling that falls out. |
6. | Cover with remaining coconut milk and chill sauce mixture and bake for 20 minutes. Remove from oven and spoon any sauce that has pooled on the bottom or sides of your dish over top of the tortillas. Top with additional parsley and cashews and serve! |
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