These enchiladas were DELICIOUS and SPICY. The recipe called for sweet chili sauce, which I’ve bought and cooked with many times before, specifically for Kim’s amazing Thai turkey burgers. However, when I went to the grocery store last night, I could not find it anywhere…and I checked the condiments, the dressings, the Asian aisle, the natural food aisle, and so forth. I spent so long at the grocery store, hemming and hawing over what to do (Trader Joe’s, which I KNOW has it, is way across town), so I decided to get some regular chili garlic sauce. The sauce was going to be mixed with coconut milk, so I figured that would sweeten it up a bit. Also, I’ve made the mistake before of making food too spicy for my husband, so when I got home, I had him taste test a finger-ful of it and it was fine for him. So onward I went, making this dish. Well, when we sat down to eat, I took one bite and thought OMG THERE IS NO WAY HE CAN EAT THIS. When we go out for Thai food, I always order 5 stars (“Thai hot”) and that’s exactly what this dish was, or even more hot, if you can believe that. Thankfully, I don’t have a 9×13 baking dish, so I had to make the enchiladas in two batches. I ran out of chili sauce for the second batch, so it was a wee bit of chili sauce with mostly coconut milk, so he was able to eat two from the second batch. In any case, these were amazingly good, but I’ll definitely have to try them again with the sweet chili sauce. Also, the best thing about enchiladas: leftovers for lunches!
-8 flour tortillas (I bought ones made with corn flour)
-2 boneless, skinless chicken breasts, cooked and shredded (I just baked mine at 350 for 25ish mins, then shredded)
-1tbsp canola oil (I used olive oil)
-1/2 sweet onion, chopped
1/3cu chopped/shredded carrots
-1/2cu chopped/shredded cabbage
-4 garlic cloves, minced
-4 green onions, sliced (I used more than 4 – I love green onion)
-1/3cu chopped + crushed peanuts + more for garnish
-1/4cu chopped fresh cilantro + more for garnish
-2.5cu light coconut milk (you can buy a small can from the Asian aisle for like $5, or you can buy a 1/2gal of it in the organic/natural food section for $3…pretty sure I did the latter)
-1/3cu + 1/2cu sweet chili sauce (only use the regular chili sauce, like I did, if you can really handle heat)
-Preheat oven to 350 degrees F.
-Heat a large skillet over medium heat and add oil. Add in sweet onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Cook on medium or medium-low 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 sweet chili sauce, mixing thoroughly to combine.
-Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. 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.
-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 (I did it halfway through cooking and it worked great).