Thai Chicken Enchiladas

Here’s a recipe that will pop to the top of your family favorites list!



It’s a coconut and sweet chili sauce flavor combination that is like nothing you’ve ever had before.

Thai Chicken Enchiladas
8 flour tortillas (up the nutritional value by using whole grain or sprouted tortillas)

2 boneless, skinless chicken breasts, cooked and shredded, or grilled and chopped

1 tablespoons avocado oil


1/2 sweet onion, chopped


2/3 cup chopped/shredded carrots (may also add zucchini & red peppers, if desired)

2/3 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 + more for garnish

1/4 cup chopped 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 avocado oil. Throw in onions, let carmelize down for 5-10 min on med/low. Add the cabbage, carrots, garlic, and 1/4 teaspoon salt, stirring to mix. Let cook 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. Additionally this can be done halfway through cooking too.