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 teaspoon garlic powder
- 1 teaspoon onion powder
- 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
- 1 teaspoon ginger powder
- chopped fresh cilantro
- 1 cup matchstick carrots
- 1 tablespoon olive/coconut oil
- roasted peanuts crushed
- add later:
- 2 pounds chicken breasts (3-4 boneless skinless chicken breasts)
- 1 20 oz. can pineapple tidbits in juice
- 1/2 cup thai sweet chili sauce (like mae ploy)
- 1 teaspoon sriracha/asian hot chili sauce (optional, more or less to taste)
- 1 13.5 oz. quality coconut milk (i use chakoah)
- 8-10 flour tortillas (toasted in skillet optional)
- Carbohydrate 15.6914686707535 g
- Cholesterol 50.463 mg
- Fat 17.369956014128 g
- Fiber 0.681510698541712 g
- Protein 14.3668260003243 g
- Saturated Fat 10.8415953764299 g
- Serving Size 1 1 serving (252g)
- Sodium 313.307630570135 mg
- Sugar 15.0099579722118 g
- Trans Fat 0.929360047266783 g
- Calories 269 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 dinner can feel like a Herculean task. My evenings are often a whirlwind of school pick-ups, homework battles, and the ever-present laundry mountain. But even amidst the chaos, I crave a meal that tastes amazing without taking hours to prepare. That’s where these Sweet Chili Chicken Enchiladas come in. They are a lifesaver! They're not only quick to assemble but also incredibly flavorful, satisfying my family's hunger without overwhelming my already jam-packed schedule.
The beauty of this recipe lies in its simplicity. The sweet and spicy chili sauce blends perfectly with the tender chicken, juicy pineapple, and crunchy carrots. It's a symphony of textures and tastes that everyone in my family enjoys. The enchiladas themselves are so easy to assemble – a perfect meal-prep solution for those busy days when you only have a few minutes to spare. I often prep the chicken and sauce in advance on a Sunday, then it’s simply a matter of assembling and baking when dinner time rolls around. The fragrant blend of sweet chili, garlic, ginger, and a hint of spice is intoxicating, and the aroma fills my kitchen with a warm, inviting fragrance. It’s the kind of smell that signals family time and a delicious meal is on its way.
Beyond its convenience, this dish also delivers on the nutrition front. Chicken is a lean protein source, providing my family with essential amino acids. Pineapple adds a burst of vitamins and antioxidants, while carrots contribute to our daily intake of beta-carotene, crucial for eye health. The vibrant colors of the ingredients always make me smile. It feels like a healthy treat rather than just another weeknight meal. I’ve found that even my kids, usually picky eaters, gobble these up, leaving me feeling both grateful and relieved.
Tips and Variations:
- Spice Level: Adjust the amount of sriracha to your preference. For a milder dish, omit it entirely or use a smaller quantity. For those who enjoy a significant kick, feel free to add more!
- Cheese Choice: Monterey Jack is a great choice for its mild flavor, but you can experiment with other cheeses like cheddar, pepper jack, or a blend.
- Tortilla Type: Flour tortillas are traditional, but corn tortillas work equally well. If you have time, toasting the tortillas in a dry skillet before assembling adds a nice texture.
- Make it Ahead: Prepare the chicken and sauce ahead of time and store them separately in the refrigerator. This is a fantastic time-saving strategy.
- Garnish Options: Chopped green onions, cilantro, and crushed peanuts are classic garnishes, but feel free to get creative. A dollop of sour cream or Greek yogurt adds a nice tangy contrast.
- Serving Suggestions: These enchiladas are delicious on their own, but a side of rice and beans adds a substantial and filling element. A simple side salad provides a refreshing counterpoint to the richness of the dish.
Beyond the practical benefits of speed and ease, these Sweet Chili Chicken Enchiladas bring a sense of joy to my kitchen. The simple act of preparing a meal that my family loves is a source of contentment. It’s a reminder that even in the midst of a busy life, there’s always time for delicious food and quality time together. These enchiladas have become a regular fixture in our meal rotation, and I'm sure they’ll find a place in yours as well. Give them a try and let me know what you think!
