Twenty minutes, one skillet and nine ingredients are all you need to make these Thai Chicken Chilaquiles any night of the week!
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.
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.
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!
20 minutes, 1 skillet & 9 ingredients are all you need to make these Thai Chicken Chilaquiles via @immaeatthatblog Tweet this
Thai Chicken Chilaquiles
- 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
- 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.
- Pour in sweet chili sauce and coconut milk. Stir until everything is coated in the sauce.
- Use a spatula to push the Thai chicken mixture to one side of the pan. Add chips to the other side.
- Garnish with cilantro and peanuts. Serve straight out the the sauté pan. BUT DON'T BURN YOURSELF.