Thai Chicken Enchiladas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped/crushed peanuts, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
2 1/2 cups light coconut milk
1/3 cup plus 1/2 cup sweet chili sauce
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Combine onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stir 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, 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 cup or so on the bottom of the dish. 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.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Spoon sauce from the bottom of the dish over the tortillas. This can also be done halfway through cooking.