I came across this yummy recipe via pinterest a little while ago and finally made it. And have made it twice... In the past week. :) It's a great recipe and most of the ingredients can be prepped ahead of time and kept in the fridge.
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 Tbsp. extra virgin olive oil
1/2 yellow onion, chopped into small pieces
1/3 cup shredded carrots
3/4 cup shredded cabbage
5 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
3 green onions, chopped
1/3 cup chopped peanuts (plus more for garnish, if desired)
2 Tbsp. chopped cilantro (plus more for garnish, if desired)
1- 14oz. can lite coconut milk
1/4 cup sweet red chili sauce (I use Thai Kitchen, which you can find at Target)
Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Add onions, carrots, cabbage, garlic and salt. Sauté for 5-7 minutes, stirring frequently, until veggies are soft. Add chicken, green onions, chopped peanuts, cilantro, 1/4 cup of the coconut milk and 1 Tbsp. of the sweet red chili sauce. Stir to combine well.
Whisk together remaining coconut milk and red chili sauce. Pour about 2 Tbsp. of coconut/chili mixture into a 9"x13" baking dish and spread to coat the bottom. Set remaining mixture aside.
Spoon a couple tablespoons into each tortilla (just eyeball it and try to divide it out evenly among the eight tortillas :)) and roll up. Place each in the 9x13 dish. Pour remaining coconut mixture evenly over the enchiladas, trying to coat every part of the tortillas.
Bake for 20-25 minutes. Garnish with peanuts and cilantro and serve. Enjoy! :)
*To prep ahead of time: Cut/chop/shred all vegetables and peanuts and keep them in their own dishes until ready to sauté. Seriously, this drastically reduces the time spent to make these if the veggies are ready to pull out of the fridge and throw in the pan. :)
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