Ingredients:
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
2 cups bean sprouts
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)
2 tablespoons roasted peanuts (chopped)
2 birds eye chilies (sliced)
1 handful cilantro (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.
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