Thai Chicken Enchiladas from Homesweeteats Com
Elevate your dinner game with these irresistible Thai Chicken Enchiladas from Homesweeteats.com—a bold fusion of Mexican and Thai cuisine that's sure to impress! Tender rotisserie chicken is tossed in a rich, creamy peanut sauce made with coconut milk, soy sauce, honey, and a hint of lime, then rolled into soft flour tortillas alongside gooey melted cheese. Smothered in even more luscious peanut sauce and baked to perfection, these enchiladas are topped with a fresh, flavorful garnish of chopped cilantro, green onions, crunchy peanuts, and optional red pepper flakes for an extra kick. Ready in just 45 minutes, this tantalizing dish is a crowd-pleasing dinner recipe that pairs exotic flavors with familiar comfort. Perfect for weeknights or entertaining, these Thai-inspired enchiladas will redefine fusion cooking in your kitchen!
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Recipe Information
Ingredients
- 3 cups Shredded rotisserie chicken
- 8 pieces Flour tortillas
- 0.5 cup Peanut butter
- 1 cup Coconut milk
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground ginger
- 2 teaspoons Minced garlic
- 1 teaspoon Sriracha (optional for heat)
- 2 cups Shredded mozzarella or Monterey Jack cheese
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 0.25 cup Chopped peanuts
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, rice vinegar, lime juice, honey, ground ginger, minced garlic, and Sriracha if using. Stir until smooth and heated through. Remove from heat.
In a large mixing bowl, combine the shredded chicken with 1/2 cup of the prepared peanut sauce. Mix until well-coated.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Sprinkle a small amount of cheese over the chicken, then roll the tortilla tightly. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining peanut sauce evenly over the rolled enchiladas in the dish. Sprinkle the top with the remaining shredded cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let cool slightly. Garnish with chopped cilantro, green onions, chopped peanuts, and crushed red pepper flakes, if desired.
Serve warm and enjoy this fusion of Thai and Mexican flavors!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 14.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
