Thai Green Curry Enchiladas

• •1 tablespoon coconut oil or vegetable oil
• •1 lb boneless, skinless chicken breast or thighs, cooked and shredded (about 2 cups)
• •4 tablespoon Thai green curry paste (good quality)
• •27 oz full-fat coconut milk
• •0.5 cup chicken broth
• •2 tablespoon fish sauce
• •1 tablespoon light brown sugar, packed
• •2 tablespoon fresh lime juice
• •1 large red bell pepper, diced
• •0.5 large yellow onion, diced
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •3 kaffir lime leaves, crushed or torn (optional)
• •0.5 teaspoon salt
• •8 count corn or flour tortillas (6-inch)
• •1.5 cup Monterey Jack cheese, shredded
• •0.3 cup fresh cilantro, chopped (for garnish)
• •0.3 cup fresh Thai basil leaves (for garnish)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and red bell pepper and sauté for 5-7 minutes until softened.

3. 3

   Add minced garlic and grated ginger to the skillet and cook for another minute until fragrant.

4. 4

   Stir in the green curry paste and cook for 1-2 minutes, stirring constantly, until aromatic.

5. 5

   Pour in the coconut milk and chicken broth. Add fish sauce, brown sugar, kaffir lime leaves (if using), and salt. Bring to a gentle simmer, then reduce heat and let it cook for 5-7 minutes, allowing the sauce to thicken slightly and flavors to meld.

6. 6

   Stir in the shredded cooked chicken. Remove about 1 cup of the green curry sauce and set aside for topping. Keep the remaining sauce and chicken mixture warm.

7. 7

   Warm the tortillas: You can wrap them in a damp paper towel and microwave for 30-60 seconds, or warm them in a dry skillet over medium heat for about 15-20 seconds per side until pliable. This prevents tearing.

8. 8

   Spread a thin layer of the reserved green curry sauce (about 1/4 cup) on the bottom of the prepared baking dish.

9. 9

   To assemble each enchilada: Lay a warm tortilla flat. Spoon about 1/3 cup of the chicken and green curry mixture down the center, sprinkle with a small amount of shredded Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish.

10. 10

    Repeat with the remaining tortillas and filling, arranging them snugly in the baking dish.

11. 11

    Pour the remaining reserved green curry sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining shredded Monterey Jack cheese.

12. 12

    Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

13. 13

    Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chopped cilantro and fresh Thai basil leaves.

Chef's Tips

• 💡For a vegetarian option, substitute the chicken with 1 lb of firm tofu, pressed and crumbled/diced, or mixed vegetables like mushrooms, zucchini, and bamboo shoots.
• 💡Adjust the spice level by using more or less green curry paste. Taste the sauce before adding chicken and adjust seasonings (fish sauce for saltiness, sugar for sweetness, lime for tang).
• 💡To make prep faster, use a rotisserie chicken or pre-cooked chicken breast.
• 💡If you prefer a thicker sauce for the filling, you can add 1-2 tablespoons of cornstarch mixed with a little water to the simmering sauce.
• 💡For extra flavor, you can briefly fry the tortillas in a little oil before filling, but warming them is usually sufficient for pliability.