Sweet Chili Chicken Enchiladas Recipe
Sweet chili chicken enchiladas are some of the most amazing enchiladas. These enchiladas, a
The sauce is really what makes the enchiladas fantastic which can be said for the classic version as well. But I am not kidding; this Sweet Red Chili Sauce is made up with honey, Chili Garlic Sauce, coconut milk, and a whole heap of different seasoning and spices which is some of the best enchilada sauce I have ever made.
Secondly, the meat filling I used was fresh chicken cut up, but you can use other protein for this entrée. Shrimp or even pork would be fantastic in this recipe as well. If you want more of a spicier kick, you can use a spicy cheese to top like pepper jack. And even sprinkle with a spicier sliced pepper like jalapeno or even a couple of Thai chili peppers.
Cost to make this recipe.
There are a lot of ingredients that go into these amazing sweet chili chicken enchiladas, so the price is a bit expensive. I have calculated this entrée to cost around $20.90 or $5.23 per serving size. My serving size is two enchiladas: thus if you are looking for a
As a homesteader, I can reduce this recipe by about $5 by growing my vegetables and spices in the backyard garden. I even grow the peppadew peppers.
Similar recipes to try
Recipe adapted
Sweet chili chicken enchiladas adapted from Carlsbad Cravings food blog. All images and texts are original to One Acre Vintage Homestead-Pumpkin Patch Mountain Homestead. Please visit our disclaimer page for more information on our recipe sharing policies.
Sweet Chili Chicken Enchiladas
Ingredients
Chicken filling
- 1 Tbsp coconut oil, …[$0.05]
- 2 lbs chicken breast, …[$4.00]
- 1 cup mushrooms, sliced…[$1.50]
- 1 cup carrots, matchstick…[$0.10]
- 1 pint pineapple, chunks…[$0.76]
Sweet Chili Sauce
- ½ cup sweet chili sauce, …[$2.00]
- ½ cup honey, …[$1.92]
- ½ cup lemon juice, or lime juice…[$0.31]
- 1 tbsp chili powder, …[$0.48]
- 1 tsp garlic powder, …[$0.05]
- 1 tsp onion powder, …[$0.06]
- 1 tsp ground ginger, …[$0.11]
- ½ tsp ground cumin, …[$0.09]
- ½ tsp chili garlic sauce, …[$0.01]
- ¼ tsp salt, …[$0.01]
- 1 can coconut milk, …[$1.98]
- 1 tbsp cornstarch, …[$0.03]
Enchiladas
- 8 medium flour tortillas, …[$1.44]
- ½ lb Monterey Jack cheese, divided…[$5.00]
- ¼ cup peppa dew peppers, …[$1.00]
- 2 Tbsp cilantro, …[$0.25]
Instructions
- Pound chicken breast and brown on both sides in skillet with coconut oil. Add the remaining ingredients from the chicken filling including pineapple liquid. Cover and let cook for 15-20 minutes on low to medium heat.
- While chicken is cooking, combine all the ingredients of the sweet chili sauce except for the coconut milk and the cornstarch. Set aside.
- When chicken is soft, take out and either shred or chop small. Place back into skillet and add ½ cup of sweet chili sauce to the pan
- In a medium sauce pot, whisk together the remaining 1 cup sweet chili sauce, coconut milk, and cornstarch. Bring to a light boil over medium heat and stir continually until sauce thickens.
- In a greased 9×13 casserole dish pour a few tablespoons of sauce to the bottom of the dish; enough to lightly cover.
- Spoon chicken filling into each 10 inch flour tortillas, add shredded cheese, and roll up tight. Place enchiladas seam side down. Pour the remaining sweet chili sauce over the enchiladas evenly and top with more shredded cheese.
- Bake at 350 °F for 20-30 minutes or until cheese is melted and browned. Take out casserole dish and let sit for 10-15 minutes before serving.
Sweet Chili Chicken Enchiladas
Ingredients
Chicken filling
- 1 tbsp coconut oil, …[$0.05]
- 2 lbs chicken breast, …[$4.00]
- 1 cup mushrooms, sliced…[$1.50]
- 1 cup carrots, matchstick…[$0.10]
- 1 pint pineapple, chunks…[$0.76]
Sweet Chili Sauce
- ½ cup sweet chili sauce, …[$2.00]
- ½ cup honey, …[$1.92]
- ½ cup lemon juice, or lime juice…[$0.31]
- 1 tbsp chili powder, …[$0.48]
- 1 tsp garlic powder, …[$0.05]
- 1 tsp onion powder, …[$0.06]
- 1 tsp ground ginger, …[$0.11]
- ½ tsp ground cumin, …[$0.09]
- ½ tsp chili garlic sauce, …[$0.01]
- ¼ tsp salt, …[$0.01]
- 1 can coconut milk, …[$1.98]
- 1 tbsp cornstarch, …[$0.03]
Enchiladas
- 8 medium flour tortillas, …[$1.44]
- ½ lb Monterey Jack cheese, divided…[$5.00]
- ¼ cup peppa dew peppers, …[$1.00]
- 2 tbsp cilantro, …[$0.25]
Instructions
- Pound chicken breast and brown on both sides in skillet with coconut oil. Add the remaining ingredients from the chicken filling including pineapple liquid. Cover and let cook for 15-20 minutes on low to medium heat.
- While chicken is cooking, combine all the ingredients of the sweet chili sauce except for the coconut milk and the cornstarch. Set aside.
- When chicken is soft, take out and either shred or chop small. Place back into skillet and add ½ cup of sweet chili sauce to the pan
- In a medium sauce pot, whisk together the remaining 1 cup sweet chili sauce, coconut milk, and cornstarch. Bring to a light boil over medium heat and stir continually until sauce thickens.
- In a greased 9×13 casserole dish pour a few tablespoons of sauce to the bottom of the dish; enough to lightly cover.
- Spoon chicken filling into each 10 inch flour tortillas, add shredded cheese, and roll up tight. Place enchiladas seam side down. Pour the remaining sweet chili sauce over the enchiladas evenly and top with more shredded cheese.
- Bake at 350 °F for 20-30 minutes or until cheese is melted and browned. Take out casserole dish and let sit for 10-15 minutes before serving.