Thai Chicken Enchiladas, the Sequel

Flavor fusion. That’s what I call this dish.

Foodie genius. That’s what I call this lady.

Thai Chicken Enchiladas.

Right?!?!

I followed most of the basics behind Jess’s original recipe with the exception of the sauce and a swap out of chicken thighs for chicken breasts.

Just my personal pref, I’m a chicken thigh kinda gal…

And since I didn’t have the recommended sweet chili sauce on hand for the sauce, I combined creamy peanut butter & spicy sambal oelek with the sweet coconut milk instead.

Always improvising! :P

P.S. Pretty sure I’d slather this mixture on just about anything now that I’ve discovered it… (consider this your warning?)

Sautéed up the napa cabbage, carrot, onion and garlic.

Added some fresh cilantro and cooked, shredded chicken thighs.

Then some peanuts for a bit of crunch.

And got to tortilla stuffin’.

Gave the sauce a shake.

And into the pan everyone went.

 

A lil’ more love.

Plus a bit of added peanut crunch to top.

And before I knew it, these were on the table and ready to devour after just a short stay in the oven!

Y’all. All I’m going to say is go make this. Go make it now.

My version. Jess’s version. Doesn’t matter. This dish was so.much.fun!!!!

The flavors were great, the texture was great, I adored everything about it :D

This lady is seriously such an inspiration in the kitchen for me. Her recipe ideas are outta control crazy good! Trust me – I’ve made quiteeeee a few ;)

So yea. Thanks Jess! You pretty much rock. That is all.

Enjoy :)

 

5 Responses to Thai Chicken Enchiladas, the Sequel

  1. Jess is amazing! But so are you ;). But seriously, I drool over her recipes and ESPECIALLY her baked goods daily. Your sauce sounds fantastic. I want some veggies dipped in it :)

  2. This will be dinner sometime this week.

  3. Just genius! Of course. I looove all those flavors.

  4. These look amazing!

  5. love her site..so glad you made these .. they are on my to do list also, yum!

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