Enchiladas de Pollo al Estilo Tailandés

Ingredientes

• 8 flour tortillas
• 2 boneless skinless chicken breasts (cooked & shredded)
• 1 Tbsp canola oil
• 1/2 sweet onion (chopped)
• 1/3 cup shredded carrots
• 1/2 cup finely shredded cabbage
• 4 garlic cloves (minced)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 green onions (sliced)
• 1/3 cup chopped/crushed peanuts (+ more for garnish)
• 1/4 cup chopped fresh cilantro ( + more for garnish)
• 13.5 oz can light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Preparación

1. 1

   Preheat oven to 350˚F.

2. 2

   Heat a large skillet over medium heat & add canola oil. Throw in onions, carrots, cabbage, garlic & ¼ tsp 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 & pepper, tossing to coat, & let cook for 1-2 minutes. Add in ⅓ of the can of coconut milk & ⅓ cup sweet chili sauce mixing thoroughly to combine. Turn off heat.

3. 3

   Spray a 9x13" baking dish with nonstick spray. Whisk together remaining coconut milk & ½ cup sweet chili sauce. Pour enough of mixture to coat the bottom of your baking dish. Slightly warm tortillas, if desired, to make them more pliable. Place a few spoonfuls of chicken mixture in each tortilla, rolling up tightly & placing in the dish. Cover with remaining coconut milk & chili sauce mix.

4. 4

   Bake for 20 minutes or until bubbling. Remove from oven; with a spoon, gather sauce from the bottom of the pan & spread sauce over the tops of the cooked enchiladas. Top with additional peanuts & cilantro. The sauce thickens slightly as it cools, so you may want to wait 5-10 minutes before dishing up your plate. *You may re-sauce the enchiladas half-way through baking rather than at the end if you so desire.