Saturday, April 21, 2012

Spicy Thai Chicken Enchiladas

Yeah, these were good.

I am very excited to make these again someday soon. The original recipe called for Sweet Chili Sauce but Happy Hubby has a sick obsession with Sriracha.

I also didn't want to buy a gallon jug of Sweet Chili Sauce (which was the only option my local grocery store had).

They were so good I walked across the street to the Chinese/Japanese restaurant to feed them to our bartender friend (Hi Sandra!). They were inhaled and I walked back home with clean plastic ware (Thanks Sandra!).

Spicy Thai Chicken Enchiladas
adapted from How Sweet It Is

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded (I usually steam them in my rice cooker)
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/4 cup + 2-4 tablespoons Sriracha (depending on your heat preference)

1. Preheat oven to 350 degrees F.

2. Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally.

3. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.

4. Add in 3/4 cup coconut milk and 1/4 cup Sriracha, mixing thoroughly to combine. Turn off heat.

5. Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and Sriracha. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then 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. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

6. 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.

...yeah, those were good...

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