Anything with chips & chicken…I will like.
And probably more than like. It’ll probably progress into a love during the next 10ish days when I feel the need to make it for every other meal until my next chips & chicken creation comes along. Or until I run out of chips or chicken. Let’s discuss this most recent chips & chicken dish, shall we?
So it all started because I have a favorite enchilada recipe. This one. They’re not traditional enchiladas but they’re so good. I spent a year making them at least once a month, which is a lot in terms of things I remake. Typically I’m so over the same food. But not those. I could eat them now. But I’ll refrain because we’re doing the chilaquiles thing today.
And the cilantro thing. There’s a lot of cilantro because it’s the best herb. You will never see me making anything with parsley. I hate that stuff. I eat it an my mind screams NO NO NO THIS IS ALL WRONG. Hate it. (this will probably change in like a year because my taste buds make no sense.)
So this meal. If there was ever a meal to make with your rotisserie chicken, this is it. I made this last Monday night and Andrew and I ate it just like pictured below. Straight out of the pan while watching Dana Linn Bailey on American Ninja Warrior.
It’s vegetable-filled with cabbage, carrots & cilantro and you scoop it up with the chips of your choice.
So it’s like dip. But you eat it for dinner. It’s great.
Thai Chicken Chilaquiles
A different take on chilaquiles with coconut milk and sweet chili sauce.
Yield: serves 2-3
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1/2 cup onion, finely chopped
2 tablespoons olive oil
1 cup shredded cabbage/shredded carrot mix
1 cup cilantro
1 cup shredded chicken (I used a rotisserie chicken)
1/4 cup peanuts, roughly chopped
2 tablespoon Sweet Chili Sauce (I used Thai Kitchen)
1/2 cup light coconut milk
two handfuls of your favorite tortilla chips
Add olive oil to a saute pan over medium-low heat. Once hot, add in chopped onion and cook for 12 minutes, or until they seem to be softening. Stir in cabbage/carrot mix and cilantro. Cook for another 8 minutes, stirring frequently. Then stir in shredded chicken and peanuts. Turn off heat. Pour in sweet chili sauce and coconut milk. Stir until everything is coated in the sauce. Use a spatula to push the Thai chicken mixture to one side of the pan. Add chips to the other side. Garnish with cilantro and peanuts. Serve straight out the the saute pan. BUT DON'T BURN YOURSELF.
slightly adapted from my favorite enchilada recipe.