Fusion enchiladas with Thai flavored veggies in a Mexican soft tortilla and topped off with a creamy coconut milk based sauce!! You can easily sub any kind of meat for veggies!
These are my new favorite enchiladas!!
At our place, Jerry is big on Mexican food and that gives me ample reason to play around with mexican cuisine a lot like remember the time I made crepe enchiladas, these chewy’s inspired sauce or these quinoa enchiladas?! Well our love for this cuisine is still going strong but we do love good asian cuisine too. Among Asian cuisine, Thai curries are big on our list and we are always looking for excellent places to find good thai curries and those ice teas.
Last night, I started craving enchiladas but this time I wanted to give them some unique twist with flavors from two of our favorite cuisines and here these are. Seriously delicious and really really easy Thai veggie enchiladas. Here we take a bunch of veggies and chop them super fine. Then it’s sauteed with few spices and some sweet chili sauce, soy sauce and rice vinegar. Once the filling is done, a simple sauce with bunch of thai flavors is developed with coconut milk being the star. Once it’s slightly thickened, everything is assembled and there you have a unique thai inspired mexican cuisine packed with tons of flavor. You can even do a side of coconut rice if you want.
I mean how can you say no to this meal?! Right, well then make your grocery list!!
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- 2 tsp olive oil
- 2 tbsp ginger, chopped
- 1 tsp garlic, chopped
- 1 cup finely chopped carrots
- ½ cup chopped bell pepper
- 2 shallots, finely chopped
- 1 jalapeno, chopped
- 1.5 cups broccoli, finely chopped
- ½ can of bamboo shoots (I used around 3 oz), chopped
- 2 tbsp Thai sweet chili sauce (I used this brand which I found at my asian store : Lee Kum Kee but you can use any brand of thai sweet chili sauce)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- Salt, black pepper and red chili flakes to taste
- 2 cans full fat coconut milk
- 1 tsp turmeric
- ½ cup thai sweet chili sauce
- salt to taste
- Red chili flakes to taste
- 1-2 tbsp rice vinegar
- 4 tbsp soy sauce
- 4 tbsp brown sugar
- 1 tsp garlic powder or you can use fresh minced garlic
- 2 tsp lemongrass, finely chopped (optional)
- Sauce
- Filling
- Soft flour tortillas , around 12 (I used 6" sized)
- Mozzarella cheese for topping
- Peanuts, cilantro, pickled jalapenos for topping as per preference
- In a skillet, add olive oil. To it add ginger, garlic and saute for few minutes. Add the rest of the vegetables along with all the spices and sauces. Stir around and cook on med-high heat until cooked through. Taste and adjust seasoning if needed. Keep it aside.
- Throw all the sauce ingredients in a deep pot and bring it to a boil. Simmer for good 12-17 minutes until slightly thickened. Taste and adjust.
- In a oven safe pan, add few tbsp of the sauce. Starting with one tortilla at a time, spoon little 1 tsp cheese along with filling in the centre of the tortilla. Roll it up tightly and lay it on the sauce in the pan. Repeat. Then add some sauce on top of the tortillas. Add cheese and bake at 350 for good 15-20 minutes.
- Heat up the remaining sauce.
- To serve, place tortillas in a plate and add some more sauce on top. Serve garnished with peanuts, jalapenos or as you like!
Hungry for more enchilada recipes?
https://www.naivecookcooks.com/poblano-crepe-enchiladas/
Mmmmmmmm looks amazing
Thanks!
You have combined 2 of my favourite cuisines – Mexican and Thai. This sounds amazing.
Dannii you need to try these then!!
Oh my gosh, I love these enchiladas, Ami! Such a great idea to combine Thai and Mexican! They look amazing!
Thanks Kelly!
SUCH a great idea!!! Lovin’ the food fusion going on here 🙂
Hehe thanks!
Oh enchiladas are my favorite! I love this thai version, Ami! Especially with those veggies. Yum!
Thanks Gayle! You need to try these!
This looks amazing! Such a creative recipe!
Thanks Amanda!
I love Thai food in all forms, especially curries, and this is so creative to serve them in enchiladas…bet they taste amazing!
Thanks Denise! They did turn out amazing!
The hubby is a bit fan of Mexican food so I am pretty sure he would be delighted to see these show up on the table. They look delicious. What a great idea to fuse the two cuisines.
Hope u try these Lynn!! These turned our delicious!
For the sauce, it says to simmer for 117 minutes. Is that a typo or does it need to simmer for 2 hours? Thanks!! Otherwise it looks delicious!!
Oops thanks for pointing out! Just fixed it, it’s 12-17 minutes!Hope you try this!
Thank you! I’m making it tonight with my friends. Hopefully they enjoy!
I hope you guys enjoyed these!!
These look so delicious!!! What a great combination will definitely try it 🙂
Thanks Priya!
I made the Thai enchiladas tonight. I added diced chicken and mushrooms, leaving out the carrots, and used cheddar cheese.
Oh my goodness! They were so flavorful! My husband said he could have eaten them meatless!
Awwww thanks Lynn!!!