Thai Spicy Peanut Chicken Enchiladas

Photo by Claire M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

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.

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