Test Kitchen: Thai Chicken Enchiladas

Just a quick FYI - these things are AMAZING!  If you aren't a fan of Thai food, or aren't really up to trying something different, I seriously urge you to try these.  They are so good. 

I found this recipe on the Trader Joe's website and made a few slight adjustments.  (For the original recipe, click here

Thai chicken Enchiladas

  • 8 flour tortillas
  • 16 oz. chicken
  • 1 tablespoon canola oil
  • 1/2 onion, chopped
  • 1/3 cup shredded carrots
  • 1/2 cup shredded cabbage
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh cilantro
  • 2 1/2 cups coconut milk
  • 1/3 cup + 1/2 cup sweet chili sauce


  1. Preheat oven to 350°F.
  2. Cook and dice the chicken.  (I have prepared the chicken several ways when preparing this, boiling and grilling.  Both worked out great.  Just what you prefer.)
  3. Heat the oil in a large skillet over medium heat.  Add in the onions, cabbage, carrots, garlic, salt and pepper.  Cook until the vegetables are tender (but still have a little crunch to them), about 6-8 minutes. (I added a little bit of water while they were cooking to help soften up the veggies.) Add in the chicken.
  4. Whisk together the coconut milk and sweet chili sauce, and add about 1 cup of the mixture to the chicken and veggies.  Heat for a few more minutes to warm the sauce then remove from the heat.
  5. Spray a 9×13 baking dish with nonstick spray.
  6. Assemble the enchiladas: Warm the tortillas for several seconds in the microwave. Add 1/8 of the chicken and veggie mixture to each tortilla, and roll it up. Place seam-side down in the baking dish. Repeat for the remaining tortillas. Top the enchiladas with the remaining coconut milk and chili sauce mix.
  7. Bake for 20 minutes, remove from the oven and top with cilantro.