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!
Course Dinner, Main Course
Cuisine Mexican/Spanish
Keyword Chicken Enchiladas, Enchiladas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Calories 331kcal
Author Echo Blickenstaff




  • 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.


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