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
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.
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.
Add in chicken, green onions, parsley, cashews and mix together. Cook for another 2 minutes. Season with salt and pepper to taste.
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.
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.
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.
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!