These are Thai Enchiladas. Yeah, you know I live in California right? We're all about fusion food here. So I'm combining two of my favorites Thai and Mexican food.
I did see the name Thai Enchiladas on Pinterest.........but this is my recipe adaption with lots of changes and not too many similarities to the original. I shared the recipe with my son Justin, and he made them in Canada, and sent me the picture below.
Today I made them three different ways and told my husband I was doing an experiment to figure out the best recipe. He liked all three, and was very encouraging and ate them all. So here's what I think is the best recipe.
Saute 1/2 c grated carrots, 1/2 c shredded cabbage, 2 cloves chopped garlic and 3 green onions chopped in 2 Tbsp of oil, until tender. About 3 - 5 mins.
Add 2 c shredded cooked chicken.
In a large bowl whisk together until blended: 1 can coconut milk (about 1 1/2 cups), 1 tsp curry powder, 1/3 cup sweet chili sauce, 1 lemon- juiced, 1 Tbsp fish sauce, 1/3 cup peanut butter.
Mix about 1/2 cup of this sauce into the cooked vegetables and chicken.
Meanwhile prepare a large baking dish by spraying it with oil. Heat the oven to 350 oF.
This is where my experiments came in. You can use either flour tortillas, egg roll wrappers or home made or store bought crepes to wrap the mixture with. They are called enchiladas if you use the tortillas, egg rolls if you use the egg roll wrappers, and crepes if you use the crepes. So do whatever you like. All three ways taste delicious!!!!
This is a picture of me using the egg roll wrappers. I sprayed them with some oil before baking them.
Bake the rolls in the oven for 20 mins.
Chop up a bunch of cilantro, and two more green onions and chop up 1/2 c salted roasted peanuts, for the garnish
After 20 mins of baking, smear the sauce over the top of the rolls. and put back in the oven for another 10 mins.
This picture shows the flour tortillas on the edges and egg roll wrappers in the center.
Then the cilantro/green onion mixture.
So here's the crepes
And here's the egg roll wraps
I think for most of you, plain flour tortillas are going to be the easiest to find . There's not too many countries around the world where you can't find them, or something close to it.
You can bake it with all the sauce poured over the enchiladas at the beginning too. I just happened to like the tortillas a little crispy and the egg rolls a little crispy too. But John was happy with the softer version that I made with sauce from the beginning too. You can do it however you like.
Let me know if you try this recipe. I love your feedback.
Recipe for Thai Enchiladas:
Ingredients:
1/2 c grated carrots,
1/2 c shredded cabbage
2 cloves chopped garlic
3 green onions chopped + additional 2 green onions for garnish
2 Tbsp of oil
2 c shredded cooked chicken.
1 can coconut milk (about 1 1/2 cups)
1 tsp curry powder
1/3 cup sweet chili sauce
1 lemon, juiced
1 Tbsp fish sauce (or 1/2 tsp salt)
1/3 cup peanut butter.
6 - 8 flour tortillas (crepes or egg roll wraps)
1/2 c chopped roasted salted peanuts
1/2 c chopped cilantro
(2 green onions chopped mentioned above)
Preheat oven to 350 oF
Spray a 9"x13" pan with oil
In a frying pan, saute the carrots, cabbage, garlic and green onions in the oil until tender.
Add the shredded cooked chicken.
In a bowl, whisk the coconut milk, curry powder, sweet chili sauce, fish sauce, lemon juice and peanut butter until smooth.
Mix about 1/2 cup of this sauce into the cooked vegetables and chicken.
Place each tortilla in the baking dish with some of the vegetable/chicken mixture. and roll with the flaps underneath.
Heat the remaining sauce in a small pot and stir until bubbly.
Bake for 20 mins and then smear the remaining coconut milk sauce over each roll and bake for 10 more minutes - or pour all the sauce on top of the rolls before baking. and bake for 30 mins.
Garnish with the chopped peanuts, cilantro and green onions.
