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Dish of baked and garnish Thai Chicken Enchiladas with peanuts and cilantro.
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5 from 8 votes

Thai Chicken Enchiladas

These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Chicken Enchiladas, Enchiladas
Servings: 10
Calories: 331kcal
Author: Echo Blickenstaff

Equipment

  • 9x13 inch pan

Ingredients

Instructions

  • 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.

Notes

Preparing Perfectly Moist Chicken

    1. 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.
    2. 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 ahead.

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 785mg | Potassium: 348mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1181IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg