Jul 20

Thai Chicken Enchiladas

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.

So yeah, the recipe isn’t necessarily a failure, I just ran out of time this week.  So if I’m getting this right…it’s not a failure, I’m just a failure.*

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.

*I kid.

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. 


6 comments on “Thai Chicken Enchiladas”

  1. Hi, I like your style of eating. I tend to eat the exact same things day in and day out and am unsure how to fix that. Also on a tight budget and have zero idea how to cook (just require single servings for me), any suggestions on the very basics on herbs or spices or “kitchen essentials” (but basic? not too hard to figure out or cost a lot of money because my budget is tight).

    Also, any suggestions of websites or exact books that show exact meal plans a person can follow? I don’t exercise much (I walk and otherwise have a sedentary job), but I’m struggling on how to eat during the day. I don’t want super low calorie and I dont want to lose weight, I just really want to start eating on a solid structure so I stop my current habits of eating the same things all the time (I also am a heavy night eater and eat too much chocolate and more, but I’m not sure if that will ever stop !). Anyway, I would appreciate knowing if you know of exact meal plans that you would even follow in books or sites (there are so many). I think I like more protein/fat heavy, but not outrageously so…I don’t know if the zone-ish type 30/40/30 breakdown would be good or not. I don’t know. Anyway , if you have any suggestions, please tell me.


    • Hi Rebekkah : )

      It is hard to work full time and be healthy. There just isn’t enough time in the day! But good for you, it sounds like you’re trying your best to lead a healthy lifestyle through your walks and healthy eating
      : )

      Before I start, I just wanted to say that I am in NO way a nutrition professional but I’m happy to give you my opinions : )

      During the school year, I as well am cooking just for me. But usually I’ll make at least 2 servings at a time so I can have leftovers throughout the week. A minimum grocery shopping trip for me includes bananas + two other fruits(I pick whatever is in season/looks the best), three vegetables (again, whatever is in season/looks the best…red cabbage, cauliflower, eggplant, okra, corn, carrots, etc.), some type of lettuce (spinach, red leaf, or spring mix), avocados, brown rice, corn tortillas, a protein source to eat throughout the week (chicken, canned tuna/salmon, ground turkey), greek yogurt, almond milk, nuts (I just pick 2 types that sound the best from the bulk section of the grocery store), cereal, oats, and the ingredients for two new recipes that I want to try that week. By changing up my fruits and vegetables every week, it helps me avoid getting stuck in a rut from cooking the same things over and over. Ideally, I think it’s best to eat a more carbohydrate dense meal at lunch time that will help keep you full throughout the afternoon and then eat a meal that is lower in carbs for dinner. I try to eat 3 meals and 2 snacks per day. Breakfast, lunch, afternoon snack, dinner, after dinner snack. This works best for me but sometimes I need a midmorning snack too, especially if I had a hard workout that morning.

      And I think everyone caves to those chocolate cravings at night, myself included FOR SURE! So instead of giving in to that chocolate craving, I try to satisfy that craving with a healthier snack. For example, a handful of nuts with a couple small squares of chocolate and a glass of almond milk. Usually this helps me avoid going on a chocolate eating frenzy.

      Most importantly, I think it’s a great idea to spend some time each week before you go grocery shopping to find one new recipe that you want to make. That way, you don’t feel like you’re eating the same meal over and over again and you can stick to a budget because you’re only buying ingredients for one recipe. Just trying one new recipe a week can really change up your eating and give you some excitement.

      For me, I eat a lot of stir fry’s (brown rice, sauté whatever vegetables you have on hand, and chicken) and salads (lettuce, avocados, whatever vegetables you have, and a protein source (chicken, packaged tuna)) throughout the busy weeks. Both can be easily thrown into a tupperware container and taken with you to work. Alot of my cooking is done on the weekend when I have time.

      There are a lot of diets out there and I’ve read about Zone, Atkins, Mediterranean, etc. and sometimes a diet is what a person needs to get them jump started in the right direction. But for me, I hate telling myself I can’t have something. As soon as I tell myself I can’t have something, I’m going to eat it within the next 6 hours because I’m angry I can’t eat it. So dieting doesn’t work for me. I’m miserable. It’s not enjoyable. I hate it.

      So I don’t follow a diet, I just try to eat good food. Recently I read somewhere that, “you don’t have to count calories, if you make your calories count.” And I LOVED that idea! I really try to make my calories count by just eating real food.

      I know there are a lot of sites out there but some great ones are:

      Kath Eats Real Food. For me, this was the blog that got me started on a healthier lifestyle. She documents her daily eats and it’s a great place to get some fantastic recipes and meal ideas. She’s brilliant and her blog is so well done and just enjoyable to read. []

      Poor Girl Eats Well is one website that has a lot of great recipes that are budget friendly. If these recipes make more than one serving, great! You can eat them as leftovers throughout the week. []

      What I Ate Wednesday is another great resource. It’s kind of like a virtual picnic for bloggers where everyone shows what they ate for a particular day. All bloggers put a link to their blog on Peas and Crayons so you can discover a ton of healthy living blogs that can help with anything from healthy eating to exercising. For me, that’s a great way to get cooking ideas and a lot of times, the recipes are pretty basic. But I realized that doesn’t help you narrow down the huge volume of blogs out there as there are typically 200+ blogs that link up on Wednesdays. Still, it’s fun to look at!

      Well I hope that helped and wasn’t just pointlessly rambling:) Thanks for reading:) I hope you keep coming back!

  2. ENCHILADAS! Aaaah,this recipe sounds awesome and delicious and PERFECT since I am officially a fan of the mexican cuisine. I’ve been to a mexican restaurant yesterday for the forst time ever,and what shall I say? – A life-changing experience it was,for sure. Nothing compares. Really.

    • Mexican food is easily my favorite cuisine:) you’re in Germany, right? I wonder how Mexican restaurants in Germany compare to Mexican restaurants in Texas. What’d you get?!

  3. Found this recipe on the healthy aperture website and made it tonight! Wow, was it ever good! I am already looking forward to lunch tomorrow haha. I can’t wait to check out your other recipes. :D Will definitely be following you via bloglovin for updates. Yum!

    • Hi Stephanie! I’m so glad you tried them out! The next day I cut up two of the leftover enchiladas and put them on top of a salad with a bunch of avocado slices. It was the best salad I’ve ever had:)

      I hope your lunch was great today!

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