These Thai Chicken Enchiladas are an amazing twist on the classic chicken enchilada dish, and will soon be your new go to enchilada dish. The flavor combination is such a win win that you’ll crave and want to make weekly!
These enchiladas are a fun twist on the boring old chicken enchilada! They are for the adventurous families who are willing to wander outside the box! The crunchiness of the coleslaw, herbiness of the cilantro, paired with the creaminess of coconut milk and the sweet heat of the sweet chili sauce brings together such an amazing dish! This has been my go to make and take for friends having babies, family gatherings, and anything in between. You will definitely be a rock star when making these for others!
We have featured these Thai Chicken Enchiladas on Studio 5. Make sure to go to check out and let us know what you think!
PrintThai Chicken Enchiladas
These enchiladas are a fun twist on the boring old chicken enchilada! They are for the adventurous families who are willing to wander outside the box!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6-8 people
- Category: Dinner
Ingredients
- 8 flour tortillas (up the nutritional value by using whole grain or sprouted tortillas)
- 2 boneless, skinless chicken breasts, cooked and shredded, or grilled and chopped
- 1 tablespoons canola oil
- 1/2 sweet onion, chopped
- 2/3 cup chopped/shredded carrots (may also add zucchini & red peppers, if desired)
- 2/3 cup chopped/shredded cabbage
- 4 garlic cloves, minced
- 1/2 teaspoon salt & 1/2 teaspoon pepper
- 4 green onions, sliced
- 1/3 cup chopped + crushed peanuts + more for garnish
- 1/4 cup chopped fresh cilantro + more for garnish
- 2 1/2 cups light coconut milk
- 1/3 cup + 1/2 cup sweet chili
Instructions
- Preheat oven to 350 degrees F. Heat a large skillet over medium heat and add canola oil. Throw in onions, let caramelize down for 5-10 min on med/low. Add the cabbage, carrots, garlic, and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.
- Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.
- Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
- Spray a 9×13 baking dish with nonstick spray.
- Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.
- Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.
Notes
Serve with cilantro lime rice & a mango salsa, if desired.
