These babies are amazing! They include all of the amazing flavors you find in Pad Thai and Thai Curry in the style of a classic enchilada. Yum, yum, yum. I am already thinking about when we will make them again. Test these out!
First, preheat the oven to 350 degrees F. Then heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4/ teaspoon salt, stirring to mix. Let cook until vegetables are soft (about 6-8 minutes) stirring occasionally.
Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.
Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine.
Turn off heat. Spray a 9x13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish.
Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro.
Right now Recipage is experiencing technical difficulties, but it should be back to normal shortly. Once it is, find this and other delicious recipes on my What's Cookin' Page. If you absolutely cannot wait to enjoy this dish, email me and I will get you the recipe.