Thai Spicy Peanut Chicken Enchiladas

Ingredients:

1 1/2 tablespoons olive oil

1 red bell pepper (thinly sliced)

1 small onion (chopped)

1-2 large carrots (julienned)

1/2 cup bean sprouts

2-3 cooked shredded chicken breasts (I cooked mine in a crockpot on high for 3 hours and it practically shredded itself)

1 handful cilantro (chopped)

Spicy Thai peanut sauce (see recipe below)

10 (8 inch) tortillas

1 1/2 cups jack and cheddar cheese (grated)

3 tablespoons roasted peanuts (chopped)

3 birds eye chilies (sliced) (I couldn't find these, so I used dried red chilies from an Asian food store - Suzy used poblano)

Directions:

1. Heat the oil in a pan.

2. Add the red pepper and onions and saute until tender, about 5-7 minutes

3. Add the carrots and bean sprouts and saute until tender, about a minute.

4. Remove from heat.

5. Mix in the chicken, cilantro and 1 cup or so of the peanut sauce (see below for recipe).

6. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.

7. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.

8. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.

9. Serve garnished with chopped peanuts, sliced chilies and cilantro (I also served with avocado).

PEANUT SAUCE:

Ingredients:


3 TBSP peanut oil

3 TBSP panang curry paste or red curry paste

1 cup coconut milk

3/4 cup chicken stock

1/2 cup fish sauce

1/3 cup lime juice

1/2 cup brown sugar

3 TBSP chili sauce (or 3 birds eye chilis, sliced)

1/3 cup peanut butter

1/3 cup sesame oil

1/3 cup peanuts (roasted and crushed)



Directions:

1. Heat the oil in a pan.

2. Add the panang curry and saute until fragrant.

2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.