Thai-style Enchiladas

Ingredients

While traditional Mexican enchiladas are typically made with corn tortillas and filled with ingredients like meat, cheese, and beans, our Thai-style enchiladas feature a variety of Thai-inspired fillings such as lemongrass-infused chicken, fragrant Thai basil, and a zesty peanut sauce. The flavors and spices used in this adaptation are distinctively Thai, giving the dish a whole new level of excitement. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 flour tortillas 8 flour tortillas
• 2 cups (470ml) lemongrass-infused shredded chicken 2 cups (470ml) lemongrass-infused shredded chicken
• 1 cup (240ml) Thai basil leaves 1 cup (240ml) Thai basil leaves
• 1 cup (240ml) sliced bell peppers 1 cup (240ml) sliced bell peppers
• 1 cup (240ml) sliced onions 1 cup (240ml) sliced onions
• 1 cup (240ml) sliced mushrooms 1 cup (240ml) sliced mushrooms
• 1 cup (240ml) shredded carrots 1 cup (240ml) shredded carrots
• 1 cup (240ml) bean sprouts 1 cup (240ml) bean sprouts
• 1 cup (240ml) chopped peanuts 1 cup (240ml) chopped peanuts
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons (30ml) red curry paste 2 tablespoons (30ml) red curry paste
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) brown sugar 2 tablespoons (30ml) brown sugar
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the sliced onions, bell peppers, mushrooms, and shredded carrots to the skillet. Sauté until the vegetables are tender.
4. 4.
   In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, fish sauce, lime juice, and brown sugar.
5. 5.
   Pour the sauce into the skillet with the sautéed vegetables. Stir well to combine.
6. 6.
   Add the lemongrass-infused shredded chicken to the skillet and mix until the chicken is coated with the sauce.
7. 7.
   Warm the flour tortillas in the oven for a few minutes until they are pliable.
8. 8.
   Spoon the chicken and vegetable mixture onto each tortilla and roll them up tightly.
9. 9.
   Place the rolled enchiladas in a baking dish and pour any remaining sauce over the top.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the tortillas are slightly crispy.
11. 11.
    Garnish with Thai basil leaves, bean sprouts, chopped peanuts, and a squeeze of lime juice before serving.

Treat your ingredients with care...

• Lemongrass-infused shredded chicken — To infuse the chicken with lemongrass flavor, simmer the chicken in a pot of water with a few stalks of lemongrass for 30 minutes before shredding it.
• Thai basil leaves — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
• Red curry paste — Adjust the amount of red curry paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Bean sprouts — Rinse the bean sprouts thoroughly before using to remove any dirt or impurities.

Tips & Tricks

• For a vegetarian version, replace the lemongrass-infused shredded chicken with tofu or tempeh.
• Customize the filling by adding other Thai-inspired ingredients such as sliced Thai chilies, shredded kaffir lime leaves, or chopped galangal.
• Serve the enchiladas with a side of jasmine rice or Thai-style fried rice for a complete meal.
• If you prefer a spicier sauce, add a teaspoon of Thai chili paste or Sriracha to the sauce mixture.
• To make the dish more colorful, use a mix of different colored bell peppers.

Serving advice

Serve the Thai-style enchiladas hot, garnished with fresh Thai basil leaves, bean sprouts, chopped peanuts, and a squeeze of lime juice. Accompany them with a side of jasmine rice or a refreshing Thai cucumber salad.

Presentation advice

Arrange the Thai-style enchiladas on a platter, placing them seam-side down to showcase their filling. Drizzle some extra sauce over the top and sprinkle with chopped peanuts and Thai basil leaves for an attractive presentation.