Healthy Thai Chicken Enchiladas

What You’ll Need:

• 8 whole wheat tortillas
• 2 boneless, skinless Simple Truth® Chicken Breasts, cooked and shredded
• Olive oil
• ½ sweet onion, chopped
• 4 garlic cloves, minced
• ¾ cup carrots, chopped/shredded
• 1 cup cabbage, chopped/shredded
• 1 tsp. salt
• ½ tsp. pepper
• 4 green onions, sliced
• ½ cup peanuts, chopped/crushed, plus more for garnish
• ½ cup fresh cilantro, chopped, plus more for garnish
• 1 cup sweet chili sauce
• 2 Tbsp. all-purpose flour
• 1 package Simple Truth® Coconut Milk

What You’ll Do:

1. Preheat oven to 350° F.
2. In a saucepan over medium heat, combine coconut milk and chili sauce. Whisk in flour, and continue to whisk until mixture thickens (about 5 minutes).
3. Heat olive oil in pan on stove. Add onions, cabbage, carrots, garlic and salt. Stir until vegetables are softened, about 6-7 minutes. Add in the chicken, green onions, cilantro, pepper and peanuts. Cook for another 2 minutes and remove from heat.
4. Pour ½ cup of coconut milk mixture into the bottom of an 8”x10” pan and set aside another ½ cup.
5. Add the remainder of the mixture to the saucepan with the onions, cabbage and garlic. Combine well.
6. Add a small amount of chicken and cabbage mixture to each tortilla. Roll tightly and place in pan.
7. Pour remaining coconut mixture over the top of the tortillas (spooning it over each tortilla is a great idea).
8. Bake at 350° F for 20 minutes. Add additional cilantro and crushed peanuts for garnish.

 

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