The Thai spicy peanut sauce worked really well in the Thai chicken 'mole' earlier in the week and why I was enjoying it I was thinking of other ways that could use the peanut sauce in a Thai/Mexican fusion. With the chicken being covered in the peanut sauce and melted cheese, the first thing that came to mind was enchiladas, the Mexican dish where tortillas are stuffed, covered in sauce and cheese and baked to perfection. I was thinking that a filling consisting of shredded chicken along with some vegetables including red pepper, bean sprouts, carrots and cilantro would be really nice especially when some of the spicy peanut sauce was mixed into it. With the filling made, all that was left to do was roll the tortillas up, cover them in peanut sauce and cheese and bake them until the cheese melted. The spicy peanut sauce and melted cheese flavor combination is such an amazing one and the juicy vegetable and chicken filling finished off the enchiladas perfectly! I garnished the enchiladas with some chopped roasted peanuts, cilantro and birds eye chilies.
Thai Spicy Peanut Chicken Enchiladas
(makes 2 servings)Printable Recipe
Ingredients:
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
2 cups bean sprouts
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
2 tablespoons roasted peanuts (chopped)
2 birds eye chilies (sliced)
1 handful cilantro (chopped)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
2 cups bean sprouts
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
2 tablespoons roasted peanuts (chopped)
2 birds eye chilies (sliced)
1 handful cilantro (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.
Similar Recipes:
Thai Chicken 'Mole'
Chicken Enchiladas in Green Sauce
Sweet Potato and Bean Enchiladas
Egg Enchiladas in Pipian
Mushroom and Zucchini Enchiladas
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