Holy smokes these were good and I am super excited there were leftovers since that means I get to eat them again for lunch!
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
1 cups broccoli
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
1/2 fresh jalepeno (sliced)
Cilantro and crushed peanuts, garnish
Preheat oven to 350 degrees.
Heat the oil in a pan.
Add the red pepper and saute until tender.
Add the green onion, carrot, broccoli and jalepeno and saute until tender.
Remove from heat.
Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
Spread some of the peanut sauce over the bottom of a baking dish.
Place some of the filling in a tortilla, wrap it up and place it in a baking dish seam side down. Repeat for the remaining tortillas.
Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
Bake until the sides are bubbling and the cheese is melted about 20-30 minutes.
Serve garnished with chopped peanuts and cilantro.
What did the family think? These were too spicy for the boys, but hubby and I thought these were delis. I love all of the veggies and the spiciness. Yum!
Did I change anything? The original recipe called for sprouts, but I didn’t have any sprouts, but I did have broccoli. Also, the original recipe called for an extremely hot pepper. I just went with the jalepeno.
Where did the recipe come from? Closet Cooking