Next up on our cooking club night was the main dish - Judi and JR were our chefs for this portion of the night. The dish they created had a little heat, but everyone loved the flavor and gave it a thumbs up!
8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon canola oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup crushed peanuts plus more for garnish
1/4 cup chopped fresh cilantro plus more for garnish
2 1/2 cups light coconut milk
1/3 cup plus 1/2 cup sweet chili sauce
Preheat oven to 350 degrees.
Heat a large skillet over medium heat and add canola oil. sauté onions, cabbage, carrots, garlic, 1/4 teaspoon salt for about 6-8 minutes, until veggies are soft. Add chicken, green onions, peanuts, cilantro and remaining salt and pepper, tossing to coat. Cook for 1-2 minutes. Add 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing throughly to combine. Turn off heat.
Spray a 9x13 baking dish with nonstick spray. In a separate bowl, whisk together remaining coconut milk and sweet chili sauce. Pour 1/2 cup in the bottom of the baking dish. Slightly warm tortillas if desired to make them more pliable, the place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing seam side down in the baking dish. Once all enchiladas are prepared, take the remaing sauce mixture and pour over the top. You may want to even spoon some of the mixture from the bottom to ensure 100% of the tortillas are covered with sauce.
Bake for 20 minutes, then remove and top with additional cilantro and peanuts. Since sauce is not a thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom over the top once more.
Judi and JR also paired this dish with a Chenin Blanc - Voignier wine for the wine drinkers and a Belgian White Blue Moon for those that preferred beer. It was a great combination.
|Judi and JR prepping for the enchiladas|
|Finished product - Delicious!|