I came across this yummy recipe via pinterest a little while ago and finally made it. And have made it twice... In the past week. :) It's a great recipe and most of the ingredients can be prepped ahead of time and kept in the fridge.
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 Tbsp. extra virgin olive oil
1/2 yellow onion, chopped into small pieces
1/3 cup shredded carrots
3/4 cup shredded cabbage
5 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
3 green onions, chopped
1/3 cup chopped peanuts (plus more for garnish, if desired)
2 Tbsp. chopped cilantro (plus more for garnish, if desired)
1- 14oz. can lite coconut milk
1/4 cup sweet red chili sauce (I use Thai Kitchen, which you can find at Target)
Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Add onions, carrots, cabbage, garlic and salt. Saut� for 5-7 minutes, stirring frequently, until veggies are soft. Add chicken, green onions, chopped peanuts, cilantro, 1/4 cup of the coconut milk and 1 Tbsp. of the sweet red chili sauce. Stir to combine well.
Whisk together remaining coconut milk and red chili sauce. Pour about 2 Tbsp. of coconut/chili mixture into a 9"x13" baking dish and spread to coat the bottom. Set remaining mixture aside.
Spoon a couple tablespoons into each tortilla (just eyeball it and try to divide it out evenly among the eight tortillas :)) and roll up. Place each in the 9x13 dish. Pour remaining coconut mixture evenly over the enchiladas, trying to coat every part of the tortillas.
Bake for 20-25 minutes. Garnish with peanuts and cilantro and serve. Enjoy! :)
*To prep ahead of time: Cut/chop/shred all vegetables and peanuts and keep them in their own dishes until ready to saut�. Seriously, this drastically reduces the time spent to make these if the veggies are ready to pull out of the fridge and throw in the pan. :)
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