On Saturday morning, I went to get my hair cut and colored. Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!
Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?
Well, during my time in the chair, she and I also talked about cooking. I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.
Meggan described the dish as one that she could eat every single day, if she could. It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce. O-M-G… It was the most surprising dish I’ve made in a while. Spicy, filling, and just so darn good!!!! I agree with Meggan… I would eat this every meal if I could (and if they weren’t all gone already. Sniff!)
Thai Chicken Enchiladas
Adapted from How Sweet Eats
6 light flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
2/3 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/4 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
3/4 cup + 1/2 cup light coconut milk
1/3 cup + 1/4 cup sweet chili sauce
1. Preheat oven to 350 degrees.
2. Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.
3. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Note: I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.
4. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
5. Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.
6. Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note: Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.
7. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.
7. Serve, and enjoy with a side of steamed veggies.
Per 1 enchilada serving:
CAL 227; CARB 30g; FAT 6g; SAT FAT 4g; PROT 17g; FIB 7g; SUG 10g
WW Points Plus: 6; WW Smart Points: 8