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
