Thai Chicken Enchiladas

Course Dinner, Main Course
Cuisine Mexican/Spanish
Keyword Enchiladas
Author Echo Blickenstaff


  • 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.