INGREDIENTS
10
flour tortillas - I prefer using raw tortillas. I cook them up right before I make the enchiladas.
3
boneless (skinless chicken breasts, cooked and shredded)
1 tbsp
peanut oil
1/2
sweet onion (chopped)
1/2 cup
shredded carrots
1/2 cup
shredded cabbage
4
garlic cloves (minced)
1 tsp
salt
1/2 tsp
pepper
4
green onions (sliced)
1 cup
chopped peanuts (divided)
1/2 cup
chopped cilantro (divided)
2 1/2 cups
light coconut milk
1 cup
sweet chili sauce