This is a good recipe! I highly recommend it especially if you like Thai food!
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoonscanola oil
1/2 sweetonion, chopped
1/3 cupchopped/shredded carrots (I use closer to ½ cup)
1/2 cupchopped/shredded cabbage (I use a full cup)
1/2 cupchopped red peppers
4 garliccloves, minced
4 greenonions, sliced
1/3 cupchopped + crushed peanuts + more for garnish
1/4 cupchopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup+ 1/2 cup sweet chili sauce
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool 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 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. 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. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice.