So, I lied.
I said I was going to post a frozen yogurt recipe today.
I also said I would post said recipe only if it wasn’t a complete failure. Well, I still don’t know if the recipe is a complete failure because it hasn’t even been attempted.
Or so I thought.
But then, I made some enchiladas. Well actually, I used someone else‘s recipe to make enchiladas. But I still went to the grocery store, bought the ingredients, followed a recipe and cooked my own chicken.
See. Totally not a failure.
And everybody loved these. Myself included.
In all seriousness, these are on my Top 10 most-favorite-dishes-i’ve-ever-cooked-i’m-so-glad-jessica-has-a-blog-or-my-life-wouldn’t-be-so-delicious List.
I loved them.
Thai Chicken Enchiladas
serves 8 (or 4…and then you have the best leftovers)
[recipe sightly adapted from the perfect and ridiculously creative How Sweet It Is]
For these enchiladas, first you use the recipe below to cook the chicken. Then allow the chicken to cool before shredding it and adding it to your enchilada filling. Here’s the chicken…
Chili Lime Chicken
3 boneless chicken breasts
1 Tbsp chili powder
1 Tbsp garlic powder
1/2 tsp salt
1 tsp pepper
6 Tbsp olive oil
2 limes, juiced
Place the chicken breasts in a large ziploc bag. Combine the remaining ingredients in a bowl. Pour the marinade on top of the chicken. Seal the bag and place it in the fridge for 1-2 hours. Flip the bag halfway through the marinating time.
During your last 15 minutes of marinating, make sure your oven rack is set close to your broiler, about 3-4 inches away from the heat. Preheat your oven to broil. Place chicken on an edged, baking sheet and cook your chicken 6 minutes per side. Once cooked through, remove from oven and allow to cool. Once cool, shred using your hands or two forks. Now it’s time to make you some enchiladas.
Thai Chicken Enchiladas
3 chili lime chicken breasts, cooked and shredded (recipe above)
4 flour tortillas (omit if you need/want gluten free enchiladas)
16 corn tortillas (or 22 corn tortillas)
2 Tbsp canola oil
2 cups shredded cabbage (I used a prepackaged shredded cabbage mix)
2 large carrots, chopped into small, short matchsticks
1 yellow onion, chopped
6 cloves garlic, minced
2 cans light coconut milk
1 1/3 cups sweet chili sauce (I used 1 3/4 bottles of this guy)
6 green onions, thinly sliced from bottom of the bulb to the green tip of the plant
2/3 cup peanuts, roasted and salted, roughly chopped
2/3 cup cilantro
3/4 tsp salt
1 tsp pepper
Heat a large skillet with the canola oil over medium-high heat. To the skillet, add in shredded cabbage, carrots, onion, garlic and 1/4 tsp salt. Stir to combine. Let the vegetables cook until they are soft, about 8 minutes with frequent stirring. Add in shredded chicken, green onions, peanuts, cilantro, pepper, and remaining salt. Stir and allow to cook for 1-2 minutes. Add in 1 can coconut milk and 2/3 cup sweet chili sauce. Mix to combine. Turn off heat.
Preheat oven to 350F. Spray a large, nonstick baking dish with cooking spray. In a shallow dish, mix together 1 can coconut milk and 2/3 cup sweet chili sauce. Pour about 1/2 cup of this chili-coconut milk sauce into the bottom of your baking dish. Now, heat the tortillas for 30 seconds in the microwave to make them more pliable. Once microwaved, take one tortilla, submerge it in the chili-coconut milk sauce and then transfer it to your baking dish. Place a large spoonful of your chicken filling onto the tortilla and then wrap it up tightly. Repeat until you are out of filling. Spoon the remaining chili-coconut milk sauce over the tortillas. Bake for 20 minutes. Serve with additional cilantro and peanuts.
Note: If you make these with only corn tortillas, they are gluten free. I used both flour and corn tortillas because I have some corn tortilla haters. But feel free to use all corn or all flour tortillas. I thought the enchiladas tasted great with the corn, but I have a serious corn tortilla addiction. However, I was told the flour tortilla ones turned out equally delicious.