Sweet Chili Chicken Enchiladas Recipes

CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

SWEET CHILI CHICKEN ENCHILADAS

Steps:

• 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.

THAI CHICKEN ENCHILADAS FROM HOMESWEETEATS.COM

Steps:

• Preheat oven to 350 degrees F.
• 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 cool 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 9×13 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. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
• Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken liberally with taco seasoning.
• Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
• Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
• Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
• Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

CHICKEN CHILI ENCHILADAS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended., In another skillet, cook tortillas in oil over medium heat until warmed and lightly browned on both sides. Drain on paper towels. Spoon a fourth of cream cheese mixture down center of each tortilla. Sprinkle with chicken. Roll up and place seam side down in an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 350° for 15 minutes. Brush tops with milk; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with green onions and olives if desired.