Ingredients
The following ingredients have 4 Servings
- 10 flour tortillas (I prefer using raw tortillas. I cook them up right before I make the enchiladas.)
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1 tbsp peanut oil
- 1/2 sweet onion (chopped)
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 4 garlic cloves (minced)
- 1 tsp salt
- 1/2 tsp pepper
- 4 green onions (sliced)
- 1 cup chopped peanuts (divided)
- 1/2 cup chopped cilantro (divided)
- 2 1/2 cups light coconut milk
- 1 cup sweet chili sauce
Instruction
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with non-stick cooking spray.
- If using raw tortillas, preheat a non-stick pan to medium heat (400 degrees) and cook according to package directions.
- Preheat a large skillet to medium heat. Add peanut oil and sauté sweet onions, cabbage, carrots, and garlic for 6-8 minutes, or until veggies are soft.
- Add shredded chicken, green onions, 1/2 cup of the peanuts, 1/4 cup cilantro, salt, and pepper. Mix well and cook for an additional 1-2 minutes.
- Whisk 3/4 cup coconut milk and 1/2 cup sweet chili sauce together. Pour onto the chicken and veggies and mix until they are well coated with the sauce. Turn off heat.
- Whisk together remaining coconut milk and sweet chili sauce. Pour 1/2 cup of mixture on the bottom of sprayed 9x13 pan.
- Evenly spread chicken/veggie mixture on each of the 10 tortillas and place in 9x13 pan. Evenly coat each enchilada with remaining coconut milk and sweet chili sauce mixture.
- Bake for 20-25 minutes or until heated thoroughly. Take pan from oven and spoon sauce from bottom of pan over enchiladas. Add remaining cilantro and peanuts as a garnish to top of enchiladas.