Thai Chicken Enchiladas

5 from 4 votes
20 Comments

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These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful!

Thai Chicken Enchiladas

My daughter, Kelsey, made these delicious Thai Chicken Enchiladas for her dinner group at college and everyone 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.

How To Keep Chicken Moist

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 ½ cup chicken broth. For more than 4 chicken breasts, add ⅛ 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.

More Thai Food Please

If you love Thai food, check out these delicious recipes!

How To Make Thai Chicken Enchiladas

Thai Chicken Enchiladas

5 from 4 votes
These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 10

Equipment

  • 9×13 inch pan

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 9×13 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, ½ cup of the peanuts, ¼ cup cilantro, salt, and pepper. Mix well and cook for an additional 1-2 minutes.
  • Whisk ¾ cup coconut milk and ½ 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 ½ cup of mixture on the bottom of sprayed 9×13 pan.
  • Evenly spread chicken/veggie mixture on each of the 10 tortillas and place in 9×13 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.

Nutrition Information

Calories: 331kcalCarbohydrates: 35gProtein: 14gFat: 15gSaturated Fat: 5gCholesterol: 22mgSodium: 785mgPotassium: 348mgFiber: 3gSugar: 15gVitamin A: 1181IUVitamin C: 4mgCalcium: 61mgIron: 2mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. I have never heard of raw tortillas……do you mean taking them out of the package and just heating/crisping them? Thanks

  2. 5 stars
    Holy cow! This was delicious! I have a big family from ages 6-46. Everyon loved it. My husband said it was top tier👍 I will be making this again. Thank you for sharing

  3. 5 stars
    Sooooo good! Easy to put together. Quick. Sweet and savory. A little too much heat for children, but perfect for adults. About a 6 out of 10 heat rating. Did I say they were yummy? 🙂

  4. 5 stars
    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.

  5. 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?

    1. 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?

    1. 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!

  6. 5 stars
    What do you serve with these? I’ve made them a couple of times (delish!!) but can never figure out equally creative sides.

  7. 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!

    1. 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!