{"id":2922,"date":"2013-02-21T07:00:25","date_gmt":"2013-02-21T14:00:25","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=2922"},"modified":"2017-03-22T16:50:53","modified_gmt":"2017-03-22T23:50:53","slug":"thai-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/thai-chicken-enchiladas\/","title":{"rendered":"Thai Chicken Enchiladas"},"content":{"rendered":"

\"thai<\/p>\n

Oookay. I'll give you a real recipe this week. I realized giving you lemon cookies<\/a>, bean dip<\/a>, and chocolate almond butter<\/a> is not really me promoting a healthy and balanced diet. Nevermind that my diet consists of large amounts of all three of those things... REAL FOOD! Thai chicken enchiladas. You didn't know that was a thing, did you?<\/p>\n

\"thai<\/p>\n

I saw these from Jessica at How Sweet Eats<\/a> a while back and knew I had to make them. ASAP. Which meant a few months later. Or almost a year. I HAVE A LOT TO DO, OKAY?<\/p>\n

\"thai<\/p>\n

These enchiladas have great Thai flavors from coconut milk, sweet chili sauce, cilantro, and lime. YUM. Even my non-coconut-loving manfriend loved these!<\/p>\n

\"thai<\/p>\n

The biggest change I made to this recipe was thickening the sauce so it had more structure, like Mexican enchiladas, rather than being super milky. It worked well, and didn't take much effort at all!<\/p>\n

\"thai<\/p>\n

 <\/p>\nPrint<\/a><\/span>

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