Initially I was skeptical at the idea of these enchiladas thinking they would be fusion food gone wrong, but to my surprise I really love this unexpected combination of sweet, spicy and creamy flavors.
To make this #dinnerdoneby9am I fully assemble the enchiladas in the morning without baking, refrigerate all day, then bake and garnish just prior to serving.
-1 Tbsp peanut or canola oil
-1/2 green cabbage, shredded
-2 carrots, shredded
-6 green onions, sliced
-4 cloves garlic, minced
-3 cups cooked chicken, shredded
-1 cup sweet chili sauce
-2 Tbsp sriracha sauce
-2 cups coconut milk
-8 (8-10″) tortillas
-chopped peanuts, more sliced green onions and/ or cilantro for garnish
Heat oil in large pan over medium heat. Add cabbage and carrot. Cook, stirring intermittently, until vegetables soften (about 10 minutes). Add green onions and garlic, cook 1 additional minute, stirring constantly. Remove pan from heat. Stir together sweet chili sauce, sriracha and coconut milk. Add chicken and 1 cup of sweet chili/ coconut mixture to the pan and stir well.
Fill each tortilla with 1/2 cup chicken and veggie mixture, then place in a greased 9×13 pan. Once all the tortillas are in the pan, pour the remaining sweet chili/ coconut milk mixture over top. Bake at 350 for 25 minutes, garnish and serve.
