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–+ servings

Sweet Chili Chicken Enchiladas

Unique Thai version of Mexican enchiladas made with chicken, sweet chili sauce, honey, and spices then topped with Monterey jack cheese & peppa dew peppers.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Entree, Main Course
Cuisine American, Mexican, Thai
Servings 4 servings
Calories/Serving 1170 kcal

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 9x13 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.

Nutrition

Calories: 1170kcalCarbohydrates: 111gProtein: 72gFat: 52gSaturated Fat: 34gCholesterol: 196mgSodium: 1548mgPotassium: 1616mgFiber: 6gSugar: 68gVitamin A: 6551IUVitamin C: 81mgCalcium: 550mgIron: 8mg