Thai Spicy Peanut Chicken Enchiladas

Ingredients

• 2 cups bean sprouts 
• 1 large carrots julienned ()
• 1 handful cilantro leaves chopped ()
• 2  green onions sliced ()
• 1 cup jack and cheddar cheese grated ()
• 1 tablespoon olive oil 
• 1 cup spicy thai peanut sauce 
• 1  bell pepper red thinly sliced ()
• 2  birds eye chilies sliced ()
• 2 tablespoons roasted peanuts chopped ()
• 1 cup meat from a rotisserie chicken shredded cooked
• 4 8-inch tortillas ()

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.1
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.