Easy Thai Chicken Enchiladas With Spicy Sweet Sauce

These Thai Chicken Enchiladas are everything you love about Thai food, wrapped with up in warm tortillas. My daughter, Kelsey, made these delicious Thai enchiladas for her dinner group at college and everyone raved about how good they were. I talked her into making them for me recently and I couldn’t get enough. The sweet, spicy chicken mixture is so flavorful in a sweet Thai chili sauce, with fresh veggies and spices. You’ll love the alternative to traditional enchilada sauce in this easy recipe.

Ingredients in Thai Chicken Enchiladas

These sweet and spicy enchiladas are such a hit, your family will love them! Such unique flavors, but all made with easy to find ingredients. Here’s what you need:

Flour tortillas – this recipe calls for 8-10 flour tortillas. I prefer using raw tortillas, which I cook right before I make the enchiladas. But you can use any of your favorite flour tortillas you like. Wrap a damp paper towel around a few tortillas at a time and microwave until softened. Boneless skinless chicken breasts – about three large chicken breasts, cooked and shredded. You can use a store bought rotisserie chicken too! So yummy. Peanut oil – a little goes a long way with this oil, so start with just one tablespoon. It’s very potent and flavorful. If you can’t find peanut oil, you can use canola oil and a tablespoon of peanut butter for flavor. Sweet onion – I use about half of a large onion, finely diced. Shredded carrots – about two cups or so. Shredded cabbage – use either purple or white or a mixture of both. Garlic cloves – four large cloves, minced. Salt – one teaspoon salt, or more to taste Pepper – about a quarter teaspoon pepper, or more to taste Green onions – four or five long stalks, finely sliced Chopped peanuts – you’ll use some of the peanuts for the enchiladas, and some additional peanuts as a garnish on top of the enchiladas. Fresh cilantro – chopped. Save a couple of tablespoons as a garnish. Light coconut milk – two and a half cups. Find coconut milk in the Asian foods aisle or near the milk alternatives in your grocery store. Sweet chili sauce – Chili sauce mix can also be found in the Asian foods aisle in the grocery store. It’s a popular dipping sauce and marinade.

Additional Ingredients/Optional Add-ins

While these Thai Chicken Enchiladas are filling and delicious, you may find yourself with a few ingredients that you can absolutely add in! Try some of these ideas:

Red pepper Orange pepper Fresh ginger Green bell peppers Lime juice Avoado slices Cauliflower

How To Keep Chicken Moist

There are two methods I use for perfectly moist chicken when making these enchiladas, or another recipe that calls for diced or shredded chicken.

Assembling the Enchiladas

Once you have your chicken mixture ingredients gathered and cooked, it’s so easy to assemble these Thai enchiladas:

Spray a baking dish with nonstick spray. Evenly coat each tortilla with the sweet chili sauce and coconut milk mixture, then spread the chicken and veggie mixture into the center of each tortilla. Add a thin layer of coconut milk and sweet chili sauce mixture to the bottom of the pan. Wrap each tortilla and tuck into the baking dish. Bake for 20-25 minutes until hot and bubbly. Garnish with extra peanuts and fresh cilantro, and more sauce, if desired.