Here’s another great make-ahead recipe for your busy Monday. I changed up traditional enchiladas, and gave them a curry flavored twist.
The Hubs and I love curry, and its actually a pretty simple dish to make, but turning curry into enchiladas gives it a whole new appeal.
Not only are enchiladas a prime candidate for making ahead and freezing, their leftovers also make a great lunch option the next day. Not that curry isn’t great for lunch, I just find these enchiladas to be a bit more portable than a bowl of rice and curry. Plus, the Hubs has a secret love affair with tortillas going on, so he was more than happy to see these on our dinner table.
This year has been so busy, that I’ve been forced to cook meals a week at a time on the weekend, and freeze them for later use. Good news for my friends who recently had a baby, since I make a portion for them as well, and also great for my stress levels. Especially on Mondays. If you need some make ahead meal inspiration, check out these recent favorites of mine.
Curry Chicken Enchiladas
A new way to enjoy curry and a great spin on enchiladas
- 2 Tbs olive oil
- 1/2 cup diced onion
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 4 cloves garlic minced
- 1 thumb-size piece ginger grated
- 1 tsp green or red curry paste
- 3 tsp sambal olek
- 1/2 tsp. ground cumin
- 3 Tbsp. fish sauce
- 1 tsp. brown sugar
- 2 Tbsp. lime juice
- 1 cup fresh cilantro chopped
- 1 tsp. grated lime zest
- salt and pepper to taste
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 can coconut milk
- flour tortillas
- chopped peanuts and cilantro for garnish.
- Preheat the oven to 350 degrees
- Heat olive oil in a large skillet over medium heat. Add onion, cabbage, carrots, garlic, and ginger. Cook, stirring occasionally, for 3 minutes until fragrant.
- Stir in curry paste, 1 tsp sambal olek, cumin, fish sauce, brown sugar, lime juice, salt & pepper, and 1/2 can of coconut milk. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in shredded chicken, lime zest and cilantro.
- In a small saucepan whisk together the other 1/2 of the coconut milk with remaining 2 tsp sambal olek. Bring to a boil and reduce heat to simmer.
- Spray a baking dish with cooking spray. Heat tortillas in the microwave so they become more pliable. Fill each tortilla with several spoonfuls of chicken mixture. Roll up each tortilla and place in the prepared pan, seam-side down. Repeat until the pan is full.
- Pour coconut milk, sambal olek sauce over the top of the rolled enchiladas. Bake at 350 degrees for 30 minutes.
- Garnish with chopped peanuts and cilantro then serve.