I did something crazy this weekend—I completed the Seattle ToughMudder with Mikey and his mom, Amy. It was 11.5 miles of ridiculously muddy obstacles such as monkey bars, army crawls under barbed wire and electrical shock wires, series of tall walls, crazy high jumps into mud, and more. Did I mention that it was muddy?
So, that was on Saturday, and I am still feeling the effects of it. Suffice to say, moving, in general, has been rather trying this week. And, somehow, my sore body has hindered my ability to put this recipe up sooner! You see, I’ve been talking about this recipe to family and friends a lot lately—about how freaking tasty it is, and how it’s “going up soon.” I apologize to anyone I’ve inadvertently teased with this recipe. It’s up! It’s up!
People who know me know that I have a slight obsession with both Mexican food, and Southeast Asian food. I could probably live off of one or the other for the rest of my life. So, combine the two in a beautiful fusion and you’ve totally stolen my heart!
I love these enchiladas because they are tangy, creamy, sweet, slightly spicy, and a whole lot of delicious.If you would have told me that cheese-less enchiladas could be the best enchiladas, I would have told you that you were crazy, and yet, the absence of cheese isn’t even noticed in these babies.
This recipe makes A LOT. I am not joking. You will be able to easily make a dozen enchiladas and also have some leftover filling. This, however, is a very good thing because these are addictive and you will want them around. They also freeze super well. I usually bake one dish up right away, and stick one dish of them in the freezer covered in plastic wrap and tin foil to thaw and bake whenever I desire. Any extra filling is delicious over some rice or on top of a baked sweet potato.
1-2 tbsp olive oil salt and freshly-cracked pepper
for the filling
1 tbsp peanut oil
2 bell peppers, chopped
1 large carrot, shredded
1 lb. cole slaw mix (cabbage and carrots)
1 large sweet onion, chopped
8 garlic cloves, minced
1 serrano pepper, thinly sliced
2 tsp minced fresh ginger
1 bunch green onions, sliced
1/2 cup chopped cilantro
2/3 cup chopped roasted, salted peanuts
2/3 cup sweet chili sauce (I use Grama’s Sweet Chili Sauce from Whole Foods)
1 1/2 cups lite coconut milk
zest of 1 lime
salt and pepper
for the sauce
1 3/4 cup lite coconut milk
3/4 cup sweet chili sauce
a dozen or so flour tortillas
additional chopped cilantro
additional chopped peanuts
additional chopped green onions
for the chicken
Preheat oven to 350 degrees.
In a small bowl, combine the garlic, olive oil, salt, and pepper. Rub the mixture all over the chicken breasts and place in a large baking dish.
Bake for 35-40 minutes, until cooked through.
Allow to slightly cool before pulling the chicken with two forks. Place chicken meat in a large bowl.
In a large skillet, heat the peanut oil over medium-high heat. Add in the filling ingredients through the green onions. Add in a pinch of salt and pepper. Cook, stirring, for 10-15 minutes until vegetables are soft.
Pour the vegetable into the bowl with the chicken. Add in the remainder of the filling ingredients and stir. Season, to tast, with salt and pepper.
In a measuring cup, stir together the sauce ingredients; set aside.
Preheat oven to 350 degrees. Spray a couple baking dishes with nonstick spray (I used a 9″x13″ and a 8″x8″ and had a few cups of leftover filling).
Pour enough of the sauce into the dishes to coat the bottom. Spoon a few spoonfuls of filling into the center of a tortilla and wrap up. Place in dish open-side down. Repeat until dish is full of enchiladas. Pour the remaining sauce over the enchiladas.
Bake for 25-35 minutes, until bubbly and hot. Spoon the sauce that has pooled around the sides over the enchiladas. Garnish with cilantro, peanuts, green onions, and limes slices or wedges. Serve!