Sweet Chili Chicken Enchiladas
Try this Sweet Chili Chicken Enchiladas recipe, or contribute your own.
Try this Sweet Chili Chicken Enchiladas recipe, or contribute your own.
- 1/4 teaspoon salt
- 1/2 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- chopped green onions
- 1/2 cup lime juice
- 3 cups shredded monterey jack cheese divided
- chopped fresh cilantro
- 1 cup matchstick carrots
- 1 tablespoon olive/coconut oil
- 2 pounds chicken breasts ((3-4 boneless skinless chicken b
- 1 20 oz. can pineapple tidbits in juice
- 1/2 cup asian sweet chili sauce ((like mae ploy))
- 1 tsp each ginger pwdr garlic pwdr, onion pwdr
- 1 teaspoon sriracha/ asian hot chili sauce ((optional more or less to taste))
- 1 13.5 oz. can quality coconut milk ((i use chak
- 8-10 flour tortillas toasted in skillet (( optional))
- roasted peanuts crushed
- Carbohydrate 15.1347434624201 g
- Cholesterol 50.463 mg
- Fat 17.3484937224614 g
- Fiber 0.597454450333825 g
- Protein 14.2604335003243 g
- Saturated Fat 10.8351339389299 g
- Serving Size 1 1 serving (251g)
- Sodium 313.086922236801 mg
- Sugar 14.5372890120863 g
- Trans Fat 0.923169838933447 g
- Calories 267 calories
Step-by-step
- Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken over and add the can of pineapple with juice to the skillet. Cover and reduce heat to medium and simmer 10 minutes, stirring pineapple occasionally, adding additional water if the liquid evaporates too quickly. Add carrots, cover and simmer 5-10 minutes more or until chicken shreds easily. Remove chicken and let rest for 5 minutes before shredding.
- Sauce: While chicken is cooking, whisk all of the Sauce ingredients together except for the coconut milk and cornstarch in a large bowl. Add 1 cup of the sauce to a medium saucepan and stir in coconut milk and cornstarch. Bring to a boil and reduce heat to simmer until thickened, 1-2 minutes. To the remaining sauce in the bowl, add shredded chicken/pineapple/carrots and stir until well combined.
- Assemble: Lightly spray a 9x13 baking dish with nonstick cooking spray. Add 1/2 cup of sauce from saucepan and spread over the bottom of the baking dish (it will barely cover bottom). Add a few spoonfuls of chicken/carrot/pineapple to each tortilla and top with a few spoonfuls of cheese (about 1 1/2 cups cheese total). Roll up and place seam side down in prepared baking dish. Pour remaining sauce over tortillas and spread evenly. Sprinkle with remaining cheese.
- Bake: Bake for 30 minutes at 350 degrees F. Turn oven to broil and cook until cheese is golden brown (2-3 minutes). Garnish with chopped green onions, cilantro and crushed peanuts as desired.
Sweet Chili Chicken Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, work deadlines, and managing a household, the last thing I want to do is spend hours in the kitchen. That’s why I’m always on the lookout for quick, easy, and flavourful recipes that the whole family will love. These Sweet Chili Chicken Enchiladas are my new go-to weeknight dinner. They're incredibly versatile, adaptable to whatever ingredients I have on hand, and always a crowd-pleaser.
The beauty of this recipe lies in its simplicity. The chicken cooks quickly, the sauce comes together in a flash, and the assembly is a breeze. I often prep some of the ingredients ahead of time – shredding the chicken and chopping the veggies – so that on busy weeknights, dinner is ready in a snap. The sweet and savory combination of the chili sauce, pineapple, and tender chicken is simply irresistible. The creamy coconut milk adds a touch of richness, while the Monterey Jack cheese provides a satisfying melt.
Adaptability is Key: One of the things I love most about this recipe is its flexibility. I often adjust it based on what’s in my pantry or what my family is craving. For example, if I don’t have Monterey Jack cheese, I might substitute cheddar, pepper jack, or even a Mexican blend. If I’m feeling adventurous, I’ll add a sprinkle of red pepper flakes for an extra kick. Sometimes, I’ll use rotisserie chicken to save even more time. The core flavour profile remains consistently delicious, no matter the variations.
Beyond the Weeknight: While these enchiladas are perfect for a quick weeknight meal, they’re also impressive enough to serve at a casual gathering or potluck. They’re easily doubled or tripled to feed a crowd, and they transport well. The vibrant colours and delicious aromas make them a real conversation starter.
More Than Just a Meal: Cooking, for me, isn't just about sustenance; it's about creating memories and sharing love with my family. The aroma of these enchiladas baking in the oven fills our home with warmth and comfort. The process of cooking, even a simple dish like this, allows me to disconnect from the day's stresses and focus on something positive. The satisfaction of watching my family enjoy a meal I’ve prepared is priceless.
A Taste of Adventure: These enchiladas have become a staple in our home, but they also remind me of my love for culinary adventures. The blend of sweet and spicy flavors takes me back to my travels, recalling the vibrant tastes of Southeast Asian cuisine. The ease of preparation allows me to enjoy the exotic without spending hours in the kitchen. It's a perfect balance between convenience and culinary exploration.
A Recipe for Connection: More than just a recipe, this dish is a reminder of the importance of connection – connection with my family, connection with my culinary creativity, and connection with the comforting rituals of everyday life. It’s a recipe that nourishes not only the body but also the soul.
So, if you’re looking for a delicious, easy, and adaptable recipe that will become a weeknight staple in your home, give these Sweet Chili Chicken Enchiladas a try. You won’t be disappointed. The vibrant flavors, the satisfying textures, and the ease of preparation will quickly make it a family favorite.
Tips and Variations:
- Spice it up: Add more sriracha or a pinch of cayenne pepper for extra heat.
- Vegetarian option: Substitute the chicken with black beans or sweet potatoes for a vegetarian version.
- Make it ahead: Prepare the chicken and sauce ahead of time and assemble the enchiladas just before baking.
- Customize your toppings: Get creative with your toppings! Sour cream, avocado, or pickled jalapeños would all be delicious additions.
- Leftovers: These enchiladas are even better the next day! Store them in the refrigerator and reheat in the microwave or oven.
Enjoy!
