Thai Chicken Enchiladas with Spicy Peanut Ginger Sauce:

Everything about this dish screams Thai – except for the fact that they’re rolled in tortillas and covered with smoky cheese. I often find myself at crossroads. The preverbal crossroads in cooking where turning left looks good, but turning right looks good too. As the last blanket of snow still covering the grass struggles to hold on with the warming spring air, my quagmire of craving spicy warmth and longing for fresh spring vegetables created an interesting stream of conscious and heap of indecision. However, it was the fast approaching Cinco de Mayo theme that helped make the final hairpin turn of inspiration. The filling here is reminiscent of Thai cuisine with fresh herbs, ginger, carrots, and sprouts, and the spicy chicken marinade layered hints of Mexico with coriander seeds and cumin. But in the end, as it often is, the sauce offered the bang that made these unique enchiladas roar. I’m frequently reminded, that doubling the sauce recipe is always a smart approach.

SECRET INGREDIENT:  Peanut sauce

TIP: Shake off excess marinade before searing chicken to help make crispier

Thai Chicken Enchiladas with Spicy Peanut Ginger Sauce

For Marinade

• Chicken breasts (3, split lengthwise and cut into thick strips)
• Yogurt (1 cup)
• Lime juice (2 Tbsp)
• Soy sauce (2 Tbsp)
• Sake (2 Tbsp)
• Honey (2 Tbsp)
• Chili sauce (1 Tbsp)
• Onion (1/2 cup, minced)
• Garlic (minced)
• Ginger (2 tsp, minced)
• Ground Lemongrass (2 tsp)
• Cayenne pepper (1 tsp)de
• Coriander seeds (2 tsp, crushed with mortar and pestle)
• Cumin (1 Tbsp)

For Sauce

• Peanut butter (1/2 cup)
• Chicken stock (1/4 cup)
• Plain Yogurt (1/4 cup)
• Honey (2 Tbsp)
• Chili sauce (1 Tbsp)
• Ginger (3 tsp)
• Lime juice (1 Tbsp)
• Fish sauce (2 Tbsp)
• Soy sauce (2 Tbsp)
• Rice vinegar (1 Tbsp)
• Sesame oil (2 tsp)

For Filling

• Carrot (1 cup, julienne peeler into long strips)
• Napa Cabbage (1 cup, chiffonade into thin strips)
• Bean sprouts (1 cup)
• Ginger (3 tsp)
• Scallions (1/2 cup, chopped)
• Lime juice (1 Tbsp)
• Rice vinegar (1 Tbsp)
• Parsley (1/4 cup, chopped)
• Cilantro (1/4 cup, chopped) + for garnish
• Flour tortillas
• Corn tortillas
• Smoked Gouda cheese (1 1/2 cups, grated)
• Peanuts (3 Tbsp, chopped, for garnish)

1. For marinade, whisk all ingredients in a large bowl, season chicken and marinade in refrigerator for at least an hour (preferably overnight). Remove from refrigerator 15 minutes before ready to cook.
2. For chicken, heat skillet on high (Le Creuset Grill Pan). Remove chicken from marinade, shake off excess marinade, and place in hot skillet with some olive oil. Cook until crisp on both sides, then remove from heat and let cool. Once cooled, pull chicken into small pieces and set aside.
3. For the sauce, in a food processor combine all ingredients and process until smooth. Season to taste adding more hot chili sauce gradually to adjust heat level.
4. For filling, mix all ingredients (except tortillas, cheese, and peanuts) in small bowl and toss to coat vegetables.
5. To assemble, warm tortillas in microwave or oven to lightly warm. Holding tortilla in palm of hand, add chicken pieces, then filling, then small amount of grated cheese, and top with some sauce. Roll tightly and place seam-side down in lightly buttered baking dish. Repeat to fill dish, then top with sauce and remaining grated cheese. Bake in 375°F oven for 15 minutes. Serve and garnish with peanuts and cilantro.