Tuesday, January 15, 2013

Thai Pork Enchiladas {dairy free}

Thai + Enchilada.  Not two words you typically hear together.  I got the idea for these Thai Pork Enchiladas from a pinterest find {surprised? probably not} and modified it to suit our tastes/pantry stock.
This meal was a HUGE hit in our house.  The enchiladas were brimming with flavor and nutrients.  Swiss chard, spelt tortillas, coconut milk, carrots.  Oh was it good.  And it was completely dairy free which was a HUGE plus for little E man & me :) 
Before I forget how I made it, {because I tend to do that} here it is:


Thai Pork Enchiladas

8 spelt tortillas (you can use whole wheat too)
1 lb pork tenderloin or another meat or bean of choice (chicken or black beans would go well!), cooked & shredded (if using meat)
1 tablespoons coconut oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped swiss chard (spinach or kale would work well too!)
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped/crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups coconut milk
1/3 cup + 1/2 cup sweet chili sauce (I found mine at Trader Joe's)
1/4 cup peanut butter

Preheat oven to 350 degrees F.   Heat oil in a skillet or wok over medium heat.  Add onions and garlic, cooking for two minutes.  Add in the swiss chard & carrots, stir over medium heat until tender.  Add in salt, pepper, onions, peanuts, & cilantro and mix well.  Pour in 3/4 cups coconut milk & 1/3 cup chili sauce to your mixture & stir well.   In a separate saucepan, heat remaining coconut milk, chili sauce & peanut butter.  Combine thoroughly.

Pour about 1/2 cup of the coconut milk sauce into a 9x13 baking dish. Take your tortillas & one by one, spoon a portion of your pork/chard mixture on to a tortilla, roll it up tightly and lay seam side down in the baking dish.  Repeat until your baking dish is full of deliciously packed tortillas.  Pour the remaining sauce over the tortillas, being sure to cover each as thoroughly as possible.  Bake for 20 minutes, garnish as desired & enjoy with a bed of jasmine rice. Delish!! and easy too!

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