Thai Chicken Enchiladas

Recipe credit to How Sweet It Is...also her pictures look way more appetizing than mine.

Thai Chicken Enchiladas

8 flour tortillas

2 boneless, skinless chicken breasts

1 Tbs canola oil

1/2 sweet onion, chopped 

1/3 cup shredded carrots

1/2 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

4 green onions, sliced

1/3 cup crushed peanuts

1/4 cup chopped fresh cilantro

2 1/2 cups coconut milk

1/3 cup + 1/2 cup sweet chili sauce

*I made enough substitutions and changed to this that I don't know that I can say I made the same thing. I added more chicken because that's what I always do. I omitted the shredded carrots and added a bag of frozen peas and carrots, which went over well with the family. I also left out the peanuts due to an allergy and used almond milk instead of coconut milk. Even with those changes this was delicious! 

Preheat oven to 350 degrees. 

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 tsp salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let 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. 

Spray a 9x13 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. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. 

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since the sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon the sauce from the bottom of the dish all over the tortillas. This can be done halfway through cooking, too.