Curry Chicken Enchiladas
Savory, creamy and rich, these enchiladas are a whole new take on the classic recipe that everyone will love!
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ingredients
Enchiladas
- 8-10 small corn tortillas
- 2 boneless skinless chicken breasts, boiled and shredded
- 2 1/2 cups colby jack cheese shredded
Curry Enchilada Sauce
- 1 tsp olive oil
- 1 cup diced yellow onion
- 4 cloves garlic minced
- 1 1 1/2- inch piece ginger grated
- 3-4 tsp sambal olek depending on your heat tolerance! Start with 3 tsp and add more once cooked if you need more heat
- 4 tsp green curry paste
- 1 tsp ground cumin
- 1/2 tsp brown sugar
- 3 Tbsp lime juice
- 1 13.5 oz can coconut milk
instructions
- Preheat oven to 350 degrees. Lightly grease a shallow long baking dish.
- In a medium skillet, add olive oil for the curry enchilada sauce. Heat over medium-heat and once hot, add onion. Cook down until soft and translucent, approximately 5 minutes.
- Add cooked onions, garlic, ginger, sambal olek, green curry paste, ground cumin, brown sugar, lime juice and coconut milk to the bowl of a food processor or blender. Puree until smooth.
- Add enchilada sauce to a medium saucepan. Bring to boil over medium-high heat. Reduce to a simmer and cook for 5 minutes until thickened.
- To assemble the enchiladas, warm tortillas in the microwave for approximately 30 seconds. Place one small corn tortilla on a clean work surface. Add 1 Tbsp of shredded chicken to the center, top with 1 tsp of curry enchilada sauce, and 1-2 tsp of cheese. Roll up the tortilla and place seam side down in the greased baking dish.
- Repeat with remaining chicken, sauce and cheese (note: you will have some cheese and sauce leftover).
- Top the enchiladas with the remaining sauce and then top with remaining cheese.
- Bake for 15 minutes, until bubbling.
- Serve immediately.