Saturday, April 11, 2015
This version of a recipe for Thai Enchiladas was so good, I had to write down the recipe. I memorized a recipe by reading it over a bunch of times and bought all of the ingredients. I altered it quite a bit, so.. I won't leak my original recipe (hint: on my Pinterest foodie page). But this is now one of my favorite recipes. I'm definitely, definitely going to be making this again! YUMMY!
-4 chicken breasts
-carrots, 1-2 shredded
-1/2 cup corn kernels (frozen)
-green enchilada sauce
-garnish: chopped jalapeños, crushed peanuts, and cilantro
Get your chicken boiling, turn down to low and simmer for about 19-20 min.
When cool, shred the chicken, using your hands, or a fork and knife, to tear it apart.
Meanwhile, make your sauce. Stir 1 tbsp. coconut milk into a can of green enchilada sauce, add shredded carrots and corn. Stir in the shredded chicken. Heat until all throughly warm. Add chopped cilantro if desired.
Put the filling into restaurant style/size tortillas. Or any kind of tortillas, but we like them big.
Cover enchiladas with about 1/2 of a can of lite coconut milk.
Cook in a 350 oven for about 30 minutes or until piping hot.
Serve with sour cream and spicy salsa and garnish with peanuts, cilantro, and jalepeno.
To make them more spicy: add red sauce to coconut milk, or use medium-hot enchilada sauce.