The Best Ever Enchiladas

A while back my sister-in-law sent an e-mail to the family containing the most fabulous recipe. She found it at this blog called Sweet Eats. It is seriously soooooooo delicious and relatively healthy. And for an added bonus it freezes extremely well.

 

Thai Chicken Enchiladas

 

8 flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded

1 tablespoons canola oil

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

1/2 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/3 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

2 1/2 cups light coconut milk

1/3 cup + 1/2 cup sweet chili sauce

 

 

Heat over medium heat in a large skillet onions, cabbage, carrots, garlic and 1/4 tsp salt. Stir.

 

Add chicken, green onion, peanuts, cilantro remaining salt and pepper. Stir it all together and let it cook for 2 minutes.

 

Add 3/4 C of the coconut milk and 1/3 C of the sweet chili sauce. Stir it all together so that it's evenly distributed and everything is nicely coated with the sauce. If you want it to be on the spicy side, use more sweet chili sauce.

 

Stir together the remaining coconut milk and sweet chili sauce. Pour 1/2 C into the bottom of your 9x13 baking dish. Reserve the rest to go on top of the enchiladas.

 

Fill tortillas with the chicken, veggie mixture and place in dish.

 

 

Pour the rest of the coconut mixture on top of the tortillas. I always makes sure that everything has sauce on it, otherwise the tortillas get crispy quickly.

 

Bake for 20 minutes @ 375* F or put into freezer bags and freeze for dinner later - I usually cook it for 1 hour straight from the freezer and it turns out great. Note: I do not freeze the sauce for topping and I don't freeze it in the tortillas; that would make it mushy,

 

 

 

Yes, I put children's books in between my freezer bags to make them freeze nicely :)

 

 

Remove and garnish with cilantro and peanuts as desired.

 

 

This stuff is seriously sooooo yummy! My 3 year old, 1 & 1/2 year old and my husband all really like this meal.

 

 

 

 

 

Chicken Adobo

Preface: My husband spent 2 years living in the Philippines as a missionary for our church. We are Latter-Day Saints; more commonly referred to as Mormons. The hubby loves all things Filipino - it's weird that the country name starts with a ph but the nationality title starts with an f, huh? Anyway, we try to eat a nice variety of Filipino food. Our staple Filipino meals are Lumpia, Bicol Express, and Chicken Adobo. Oh. My. Goodness. These dishes are so fabulous! Once, I made Adobo frequently enough that my man had to ask me not to make it so much. I was upset because I love this dish soooo much. What makes it even better is that it cooks in the crock pot. Awesome.

Chicken Adobo

4 chicken drumsticks frozen*

3/4 C. apple cider vinegar

3/4 C. soy sauce

4-6 cloves of garlic, minced*

3 tsp. ginger powder

Put frozen drumsticks in crock pot. Combine sauce ingredients and pour over chicken, Cook for 4 hours on high, any longer than that, switch the temperature to low. Serve over rice.

See, isn't that so fabulously simply? You'll love it even more once you taste it.

*I am a freezer meal kind of girl and I've found that I like Adobo more when I put the frozen chicken in the crock pot vs. thawed chicken in the crock pot.

*I buy the minced garlic in a plastic container from Costco. It keeps forever because garlic is a natural preservative and it is much less of a hassle to scoop out a tsp of garlic compared to pulling out a cutting board and knife and finely mincing my garlic.