Tuesday, April 17, 2012

Tuesday Food Day

Thai Shrimp Enchiladas
(original recipe is  Thai Chicken Enchiladas but we used Shrimp instead)

serves 2-4
8 flour tortillas (we used 4 wheat tortillas because I only had an 8"X8" dish and I like to fill them up!)
2 boneless, skinless chicken breasts, cooked and shredded (original recipe calls for chicken but as you know I'm a non chicken eater so we used shrimp)
1 tablespoons canola oil (olive 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(cashews instead)
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
(marinated shrimp in chili sauce + cilantro + sriracha and grilled first)
*added roasted sweet potatoes inside enchiladas
**added mint + cilantro + cashews for garnish
Preheat oven to 350 degrees F.

iphone pic
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.
recipe and picture via

Y'all gotta make this recipe!!!  So darn good if you are a fan of thai food but very rich!!!  I think the sweetness of the coconut milk + sweet chili sauce could have been reduced by adding chicken broth or just less sweet chili sauce. All in all delicious though!  Big R went back for more!

And since I didn't get a chance yesterday, I thought I would share a few pics from our weekend.  

First baby turned 5!!!!

So proud to finally be a year older!!!  We celebrated at the bowling alley!

A little DIY project for the big day!

Dirtiest boy in America!!!  

Cousin Love

Boat Ride Sunday Funday!!!

My Sweet boys!!!

Cheers to summer on it's way!!!!


Chassity (Look Linger Love) said...

Super Mom! Those bowling bags are precious, looks like ya'll had a great time. And I need to try that recipe!

Natalie {Designer Bags and Dirty Diapers} said...

Those enchiladas look so good! Love the idea of using shrimp instead. And the bowling bags are adorable!!

Post a Comment