Thai Chicken Enchiladas

Ingredients

• 8 flour tortillas
• 2 boneless skinless chicken
• 1 tablespoon(s) canola oil
• 1/2 sweet onion
• 1/3 cup(s) carrots shredded
• 1/2 cup(s) cabbage shredded
• 4 clove(s) garlic
• 4 green onions
• 1/3 peanuts
• 1/4 cup(s) cilantro
• 2 1/2 cup(s) light coconut milk
• 1 cup(s) sweet chili sauce divided

Preparation

1. Cook chicken and shred.
2. Heat canola oil in pan, throw in onions, cabbab, carrots, garlic and 1/4 teas salt.
3. Let cook til veges soft about 6 to 8 minutes, stirring occasionally.
4. Add in chicken, green onion, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook 1 to 2 minutes.
5. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly.
6. Spray 13/9 pan. Whisk remaining coconut milk and 1/2 cup sweet chili sauce. Pour about 1/2 cup on bottom of dish. WARM Tortillas to make pliable place a few spoonfuls of chicken mixture and roll each tortilla. Place in dish.
7. Cover with remaining coconut mixture.
8. Bake 30 minutes. Top with additional peanuts and cilantro.
9. Spoon sauce over tortillas.