I’m still twitterpated over Trader Joe’s. It’s like we got stuck in a rut and went on a romantic Caribbean vacation and our love has been restored. Does anyone else talk about Grocery Stores in these terms? Maybe this is a sign of a serious mental condition. I may need medication. Maybe some two buck chuck?
But seriously, this whole recipe was made from ready to go items from Trader Joe’s. Their sweet chili sauce is amazing!!! They sell pre-shredded carrots and pre-chopped cabbage which makes these enchiladas a breeze. And no, it is not strange to make enchiladas with Thai ingredients. Mexican food and Thai food form a beautiful union – just like me and Trader Joe’s
- 8 flour tortillas
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 TB canola oil
- 1/2 sweet onion, chopped
- 1/3 cup shredded carrots
- 1/2 cup shredded cabbage
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 green onions, sliced
- 1/3 cup finely chopped peanuts, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 1/2 cups light coconut milk
- 3/4 cup sweet chili sauce, divided
1. Preheat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray. Set aside.
2.Heat a large skillet over medium heat and add the oil. Throw in the onions, cabbage, carrots, garlic, 1/4 teaspoon pepper and 1/4 teaspoon salt. Stir to combine, and cook until the vegetables are tender, about 6-8 minutes.
3. Add the chicken, green onions, peanuts, cilantro, and remaining salt and pepper to the pan and stir to combine. Cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
4. Whisk together the remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup on the bottom of the prepared baking dish. Put the flour tortillas in the microwave for about 30 seconds to make them easier to roll. Place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish, seem side down. Cover with remaining coconut milk and chili sauce mix.
5. Bake for 20 minutes, then remove and top with additional peanuts and cilantro. You may also want to spoon sauce from the bottom of the over the tops of the tortillas.
Source: Adapted from How Sweet Eats