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Thai Chicken Chilaquiles

Posted by immaeatthat
July 15, 2016
Featured in: The Garden, Dinner, Lunch
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Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

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When I was thinking about what recipe I wanted to share today, chilaquiles popped into my head.  They are one of my favorite dishes.  I'm still bummed that I didn't discover them until I was 23 years old, but I'm so happy I just happened to order them at a brunch in Mexico.  Sooo many years of my life lived without them.

Now. This is quite a change from traditional chilaquiles that involve more Mexican flavors.  This is a fusion version of chilaquiles that fuses together Mexican food with Thai food.  How fun?! SO FUN! I know.

And even more fun is the plethora of cilantro that goes into this dish.  Hello, best herb.  I'm biased, but cilantro deserves an award.  It's tied with rosemary in my book for being the most delicious herb.

Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

Besides cilantro, into this dish also goes shredded chicken (i used rotisserie chicken, which makes the dish come together SO FAST), sweet Thai chili sauce (for that Thai flare), veggies (nothing wrong with some fiber in your life), and peanuts + chips (for crunch!).

The whole meal comes together in less than 20 minutes, which is ideal for weeknight life.

Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

So if you are looking for a tasty meal for this weekend or next week, perhaps this one skillet meal will make the cut.  You read that right...ONE SKILLET.  Which means less dishes and more time for life.  ENJOY!

Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

20 minutes, 1 skillet & 9 ingredients are all you need to make these Thai Chicken Chilaquiles via @immaeatthatblog
Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!

Thai Chicken Chilaquiles

Yield

serves 2-3

Ingredients

  • 1/2 cup onion, finely chopped
  • 2 tablespoons olive oil
  • 1 cup shredded cabbage/shredded carrot mix
  • 1 cup cilantro
  • 1 cup shredded chicken (I used a rotisserie chicken)
  • 1/4 cup peanuts, roughly chopped
  • 2 tablespoons Sweet Chili Sauce (I used Thai Kitchen)
  • 1/2 cup canned light coconut milk
  • two large handfuls of your favorite tortilla chips

Directions

  1. Add olive oil to a sauté pan over medium-low heat.  Once hot, add in chopped onion and cook for 12 minutes, or until they seem to be softening.  Stir in cabbage/carrot mix and cilantro.  Cook for another 8 minutes, stirring frequently.  Then stir in shredded chicken and peanuts.  Turn off heat. 
  2. Pour in sweet chili sauce and coconut milk.  Stir until everything is coated in the sauce. 
  3. Use a spatula to push the Thai chicken mixture to one side of the pan.  Add chips to the other side. 
  4. Garnish with cilantro and peanuts.  Serve straight out the the sauté pan.  BUT DON'T BURN YOURSELF.

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immaeatthat

immaeatthat
Kylie Mitchell is a Registered Dietitian and the founder of the food/ lifestyle blog immaeatthat.com. She started the blog 5 years ago in an effort to stop disordered eating and help people fall back in love with a healthful relationship with food. Kylie works to promote positive body image, intuitive eating and HAES. Kylie also specializes in creative recipe development and high-res food photography. When not behind the computer or camera, Kylie works as an eating disorder dietitian. She is the author of The Single Serving Cookie eBook and The Cookie Dough eBook. Kylie lives in Houston, TX with her husband and puppy, where she likes to over- share on Instagram.
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