Thai Chicken Enchiladas, the Sequel

Thai Chicken Enchiladas inspired by HowSweetEats

Makes 7

• 4 large carrots, peeled & shredded
• 1/2 onion, chopped
• little over 1 lb napa cabbage, sliced
• 2 cloves garlic, chopped
• 1/4 cup fresh cilantro, chopped
• 3/4lb boneless, skinless chicken thighs (cooked)
• 1/2 cup crushed peanuts, divided
• 7 flour tortillas

Sauce

• 15 oz. can light coconut milk
• 1 tblsp peanut butter
• 2 tblsp sambal oelek (or sriracha*)

* if using sriracha I’d reduce the garlic in the veg filling since sambal is essentially sriracha sans garlic

1. Saute veggies. Start with onion and carrot in olive oil over medium, 5 minutes. Add cabbage for another 3 minutes then garlic and cooked chicken for another 2 minutes. Finally stir in cilantro as well as 1/4 cup crushed peanuts. Season w/ S&P.

NOTE: I simply added the chicken thighs to boiling water for about 7-10 minutes until cooked through. Removed & shredded using 2 forks.

2. Mix up sauce by combining coconut milk, peanut butter and sambal oelek.

3. Assemble enchiladas. Pour a small amount of sauce into the bottom of a baking dish, enough to coat. Begin rolling up enchiladas by placing a few spoonfuls of veggie mixture onto each tortilla, enough to fill but not enough to stuff too full. Roll up and place seam side down into the baking dish.

4. Once all enchiladas have been filled, drizzle remaining sauce over the entire dish and pop into a 350F oven for 20 minutes to bake (uncovered).

Serve!