A bold fusion of Thai and Mexican cuisines, these Thai Spicy Peanut Chicken Enchiladas combine tender shredded chicken, crisp vegetables, and a rich, spicy peanut sauce, all wrapped in soft tortillas and baked to perfection. Topped with melted cheese and garnished with chopped peanuts, cilantro, and sliced chilies, this dish offers a delightful balance of flavors and textures.
Why You’ll Love This Recipe
- Flavorful Fusion: The combination of Thai peanut sauce with traditional enchilada elements creates a unique and delicious taste experience.
- Texture Variety: Crisp vegetables, tender chicken, and creamy cheese provide a satisfying mix of textures.
- Customizable Heat: Adjust the level of spiciness to suit your preference by varying the amount of chilies.
- Make-Ahead Friendly: Prepare the filling in advance for a quicker assembly when ready to bake.
- Perfect for Entertaining: A crowd-pleasing dish that’s sure to impress guests at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon olive oil
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1 red bell pepper, thinly sliced
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2 green onions, sliced
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1 large carrot, julienned
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2 cups bean sprouts
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1 cup cooked shredded chicken
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1 handful cilantro, chopped
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1 cup spicy Thai peanut sauce
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4 (8-inch) tortillas
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1 cup jack and cheddar cheese, grated
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2 tablespoons roasted peanuts, chopped
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2 bird’s eye chilies, sliced
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Additional cilantro, chopped, for garnish
Directions
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Preheat Oven: Preheat your oven to 350°F (180°C).
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Cook the Vegetables: In a pan over medium heat, heat olive oil. Add red bell pepper and sauté for 5–7 minutes until tender.
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Add More Veggies: Stir in green onions, carrot, and bean sprouts. Cook for another minute until just tender.
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Combine with Chicken: Remove from heat and stir in shredded chicken, chopped cilantro, and ½ cup of the spicy peanut sauce.
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Prepare Baking Dish: Spread a thin layer of remaining peanut sauce over the bottom of a baking dish.
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Assemble Enchiladas: Divide the filling among tortillas, roll them up, and place seam-side down in the baking dish.
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Top and Bake: Pour remaining sauce over the enchiladas and top with grated cheese. Bake for 20–30 minutes, until cheese is melted and sauce is bubbling.
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Garnish and Serve: Top with chopped peanuts, bird’s eye chilies, and more cilantro before serving.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
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Vegetarian Option: Replace chicken with tofu or extra vegetables like mushrooms or zucchini.
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Different Proteins: Use shrimp, beef, or pork instead of chicken.
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Spice Control: Modify the number of chilies or add chili paste for a spicier version.
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Cheese Choices: Try mozzarella, Monterey Jack, or pepper jack for a twist.
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Gluten-Free: Use gluten-free tortillas to accommodate dietary restrictions.
Storage/Reheating
- Storing: Cool completely and refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat in a 350°F (180°C) oven for 15–20 minutes or microwave until hot.
- Freezing: Freeze unbaked enchiladas in a freezer-safe dish. Thaw in the fridge overnight and bake as directed.
FAQs
Can I make the peanut sauce from scratch?
Yes, use peanut butter, soy sauce, lime juice, garlic, and chili paste for a quick homemade version.
What tortillas work best?
Soft flour tortillas are ideal, but corn tortillas can also be used.
Can I prep this dish ahead?
Yes, assemble the enchiladas and refrigerate them for up to 24 hours before baking.
Can I replace bean sprouts?
Yes, shredded cabbage or carrots make great substitutes.
How can I increase the heat?
Use more bird’s eye chilies or add sriracha or hot chili paste to the peanut sauce.
Is rotisserie chicken okay?
Yes, it’s a great shortcut and works perfectly in this recipe.
What should I serve with these enchiladas?
Pair with jasmine rice, cucumber salad, or steamed veggies.
Can I freeze leftovers?
Yes, store cooled leftovers in an airtight container and freeze for up to 3 months.
Can I make it dairy-free?
Yes, skip the cheese or use a dairy-free alternative.
Do I have to use both jack and cheddar cheese?
Not at all—use your favorite melting cheese or whatever you have on hand.
Conclusion
Thai Spicy Peanut Chicken Enchiladas are a creative and satisfying fusion dish that brings bold, exciting flavors to the dinner table. Whether you’re hosting guests or just shaking up your weekly meal plan, these enchiladas are sure to impress. Try them once and they might just become a new favorite!
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Thai Spicy Peanut Chicken Enchiladas
- Total Time: 55 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
These Thai Spicy Peanut Chicken Enchiladas are a bold, flavor-packed fusion of Thai and Mexican cuisines. Tender shredded chicken, sautéed vegetables, and spicy peanut sauce are wrapped in soft tortillas, topped with cheese, and baked to bubbling perfection. A fun, easy twist on classic enchiladas—perfect for weeknights or entertaining guests!
Ingredients
1 tbsp 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 fresh cilantro, chopped
1 cup spicy Thai peanut sauce
4 (8-inch) flour tortillas
1 cup shredded jack and cheddar cheese blend
2 tbsp roasted peanuts, chopped (for garnish)
2 bird’s eye chilies, sliced (for garnish)
Additional chopped cilantro, for garnish
Instructions
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Preheat oven to 350°F (180°C).
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Sauté vegetables: In a skillet, heat olive oil. Add red bell pepper and cook for 5–7 minutes. Stir in green onions, carrot, and bean sprouts, cooking for another minute.
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Mix filling: Remove from heat and stir in chicken, chopped cilantro, and ½ cup peanut sauce.
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Prepare dish: Spread a thin layer of remaining peanut sauce in the bottom of a baking dish.
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Assemble enchiladas: Divide filling between tortillas, roll up, and place seam-side down in the dish.
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Top and bake: Pour remaining peanut sauce over tortillas and top with shredded cheese. Bake for 20–30 minutes, until cheese is melted and bubbly.
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Garnish and serve: Top with chopped peanuts, chilies, and fresh cilantro. Serve warm.
Notes
Make it vegetarian by swapping chicken for tofu or mushrooms.
Use homemade peanut sauce with peanut butter, soy sauce, garlic, and chili paste if preferred.
Adjust spice level to your liking by increasing or reducing the number of chilies.
Store-bought rotisserie chicken works great for convenience.
For a gluten-free option, use GF tortillas and check sauce ingredients.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
