Sweet Chili Chicken Enchiladas

East meets West with Sweet Chili Chicken Enchiladas smothered in TO LIVE FOR Sweet Chili Coconut Honey Lime Sauce!  One of my favorite recipes to date –  you don’t want to skip these! Asian Mexican fusion has to be one of my most favorite cuisines from my Teriyaki Chicken Tacos to Sweet and Sour Chicken Egg Rolls and Sesame Chicken Egg Rolls to SweetFire Chipotle Chicken and many more. 

The two cuisines might appear vastly different but they have strikingly similar flavor profiles (thus my two favs!:), that lend themselves beautifully to intermingling and creating unique, enticing flavor combinations like these delectable Sweet Chili Chicken Enchiladas!

So if you are a little apprehensive about “how good” these will be – please rest assured that if you like honey lime and coconut, you will go crazy over these enchiladas.  In the best kind of crazy way.

The filling itself of tender juicy, pineapple infused chicken is created by simmering your chicken with a can of pineapple in its juice and then adding some carrots for a refreshing, textured filling.

Sweet Chili Chicken Enchiladas
 Prep Time 20 minutes
 Cook Time 40 minutes

6  servings


1 tablespoon olive/coconut oil
2 pounds chicken breasts (3-4 boneless skinless chicken breasts)
1 20 oz. can pineapple tidbits in juice
1 cup Matchstick carrots

Sweet Chili Sauce
1/2 cup Asian sweet chili sauce (like Mae Ploy)
1/2 cup honey
1/2 cup lime juice
1 tablespoon chili powder
1 tsp EACH ginger pwdr, garlic pwdr, onion pwdr
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon Sriracha/ Asian hot chili sauce (optional, more or less to taste)
Add later:
1  13.5 oz. can quality coconut milk (I use Chakoah)
1 tablespoon cornstarch

8-10 flour tortillas, toasted in skillet ( optional)
3 cups shredded Monterey jack cheese, divided
chopped green onions
chopped fresh cilantro
roasted peanuts, crushed
These Sweet chili Chicken Enchiladas are AMAZING! My whole family loves them and I always make them for company. The sauce is out of this world!


  • Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken over and add the can of pineapple with juice to the skillet. Cover and reduce heat to medium and simmer 10 minutes, stirring pineapple occasionally, adding additional water if the liquid evaporates too quickly. Add carrots, cover and simmer 5-10 minutes more or until chicken shreds easily. Remove chicken and let rest for 5 minutes before shredding.
  • Sauce: While chicken is cooking, whisk all of the Sauce ingredients together except for the coconut milk and cornstarch in a large bowl. Add 1 cup of the sauce to a medium saucepan and stir in coconut milk and cornstarch. Bring to a boil and reduce heat to simmer until thickened, 1-2 minutes. To the remaining sauce in the bowl, add shredded chicken/pineapple/carrots and stir until well combined.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel