The night I made these enchiladas started out pretty normally. Left work at five, came home and went for a run, then settled in the kitchen around 7:30 to start making dinner (and watch Jeopardy. Jeopardy is on at 7:30 in DC; does that seem incredibly late to anyone else?).
Since it was such a nice day, I opened the windows in our apartment and was immediately greeted by the sounds of some sort of outdoor concert going on in the baseball field/park behind our apartment. As I cooked, I heard this weird mix of reggae music and “I’ll take European Monarchs for $800, Alex.” Then when we sat down to eat, the music stopped and it became clear that they were showing a movie out there. Pretty soon we realized that it wasn’t just any movie – they were showing “The American President” with Michael Douglas and Annette Bening! So naturally, we scarfed the enchiladas down and ran outside to watch. Such a great movie.
THAI CHICKEN ENCHILADAS (recipe from How Sweet It Is)
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tbsp canola oil
1/2 an onion, chopped
1/2 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
4 green onions, sliced
1/3 cup chopped, crushed peanuts (plus more for garnish)
1/4 cup chopped fresh cilantro (plus more for garnish)
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce
- Preheat oven to 350. Heat 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, 6-8 minutes, stirring occasionally.
- Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and cook 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
- Spray 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Place a few spoonfuls of the chicken mixture in each tortilla, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix.
- Bake 20 minutes, then remove and top with additional peanuts and cilantro. Sauce won’t be as thick as traditional enchilada sauce, so spoon some from bottom of dish all over the tortillas.
I had to double-check the ingredient list several times to be sure there wasn’t any cheese in this – enchiladas without cheese is about the dumbest thing I’ve ever heard. But these worked! I’m not going to lie, these wouldn’t be bad with a little Monterey jack in the enchiladas and sprinkled on top, but they work just fine without. I think if I make these again, I’ll add the Monterey jack and reduce the coconut milk/sweet chili sauce mixture that you pour on top by about half.