My daughter, Kelsey, made these delicious Thai Chicken Enchiladas for her dinner group at college, who all raved about how good they were. I talked her into making them for me recently and I couldn’t get enough. They are everything I love about Thai food – fresh, sweet, spicy, and flavorful! The chicken in the enchiladas is so good when it is cooked to be moist and tender, not dried out. There are two methods I use for perfectly moist chicken when making these enchiladas, or another recipe that calls for diced or shredded chicken. The first is the crock pot method. Place up to 4 boneless, skinless chicken breasts in the crock pot and cover with 1/2 cup chicken broth. For more than 4 chicken breasts, add 1/8 cup more chicken broth per breast. Cook on high for 3 to 3/12 hours. Remove from crock pot and shred with two forks. When I don’t have time for the crock pot method, I use the stovetop method. Place boneless, skinless chicken breasts in a saucepan large enough to hold them and the liquid with room to spare. Cover the chicken with water or chicken broth (which adds more flavor). Heat on medium-high until the liquid begins to boil. Reduce heat and cover pan. Simmer for 15 to 20 minutes or until chicken is 170 degrees F and no longer pink. Drain the liquid and save for broth, and then shred the chicken using two forks. The chicken can be prepared up to three days earlier, which makes these enchiladas even easier to throw together on a busy night. Many thanks to Kelsey for sharing this recipe with me! She adapted the recipe from howsweeteats.com.
Thai Chicken Enchiladas
10 flour tortillas - I prefer using raw tortillas. I cook them up right before I make the enchiladas.
3 boneless, skinless chicken breasts, cooked and shredded
1 tbsp peanut oil
1/2 sweet onion, chopped
1/2 cup shredded carrots
1/2 cup shredded cabbage
4 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
4 green onions, sliced
1 cup chopped peanuts, divided
1/2 cup chopped cilantro, divided
2 1/2 cups light coconut milk
1 cup sweet chili sauce
Preheat oven to 350 degrees.
Spray a 9x13 pan with non-stick cooking spray.
If using raw tortillas, preheat a non-stick pan to medium heat (400 degrees) and cook according to package directions.
Preheat a large skillet to medium heat. Add peanut oil and sauté sweet onions, cabbage, carrots, and garlic for 6-8 minutes, or until veggies are soft.
Add shredded chicken, green onions, 1/2 cup of the peanuts, 1/4 cup cilantro, salt, and pepper. Mix well and cook for an additional 1-2 minutes.
Whisk 3/4 cup coconut milk and 1/2 cup sweet chili sauce together. Pour onto the chicken and veggies and mix until they are well coated with the sauce. Turn off heat.
Whisk together remaining coconut milk and sweet chili sauce. Pour 1/2 cup of mixture on the bottom of sprayed 9x13 pan.
Evenly spread chicken/veggie mixture on each of the 10 tortillas and place in 9x13 pan. Evenly coat each enchilada with remaining coconut milk and sweet chili sauce mixture.
Bake for 20-25 minutes or until heated thoroughly. Take pan from oven and spoon sauce from bottom of pan over enchiladas. Add remaining cilantro and peanuts as a garnish to top of enchiladas.