These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful!
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.
If you love Thai food, check out these delicious recipes!
Cilantro Thai Chicken Skewers with Cucumber Yogurt Dipping Sauce
Crystal Nell says
This looks amazing. I’m always looking for new chicken recipes. Thanks so much!!
Chris says
I love Thai food and can’t wait to make this. What do you mean by “raw” tortillas?
Emily says
You can purchase uncooked flour tortillas in the refrigerated section of most grocery stores. We get ours at Costco.
Jennifer H says
I’ve made this recipe a half-dozen times now and it is always a hit. It is such a fantastic combination of flavors and an awesome change from traditional enchiladas. Thanks so much for sharing!
Echo says
I’m happy to hear you love them as much as we do! I have made these for many special events and I don’t ever get tired of them. Thank you for sharing your success!
Teddy says
im so excited to make these, they look delicious! Do you use purple or green cabbage?
Echo says
I use green cabbage when I make this recipe. Thanks for asking! You are going to love them!
Angie says
What kind of sweet chili sauce do you use?
Erica says
We usually use the Mae Ploy kind but any kind will work
Veronica says
What do you serve with these? I’ve made them a couple of times (delish!!) but can never figure out equally creative sides.
Favorite Family Recipes says
Thank you for asking! I’ve had the same dilemma. Here are a few sides that are delicious with these enchiladas:
Mickey’s Curried Garbanzo Beans
Broccoli Slaw with some Peanuts with our Easy Creamy Thai Peanut Dressing
Asian Cucumber Salad
During the summer, I have also served it with a fresh cucumber and tomato salad or slices of watermelon.
Patricia says
where on earth can you get raw torrillas?
Favorite Family Recipes says
You can get raw tortillas at almost any local grocery store and at Costco. They are in the refrigerated section. I like the Tortilla Land brand. Thanks for asking!
Tracy says
I have never been able to eat Thai food because of severe allergies.. would it still be good with out the peanuts and could I replace coconut milk with regular milk?
Favorite Family Recipes says
No peanuts would be fine, but milk for coconut milk wouldn’t work. Coconut milk is much thicker. Maybe try half and half or heavy cream?
Jocelyn says
These were delicious and unique! I used less of the coconut milk/chili sauce mixture over the enchiladas because I didn’t want to open a second can of coconut milk, and it worked great. Thank you for sharing this.