Thai Green Curry Enchiladas From The Mythical Cookbook
And a lesson in time management.
The Mythical Cookbook is full of wild concoctions like Goldfish Pizza Rolls and Pork Blood Nachos (okay, maybe those aren't comparable), but there are also plenty of more "normal" recipes that you could make for a weeknight dinner. Exhibit A: Thai Green Curry Enchiladas.
As you probably deduced from the name, this is a Mexican Thai fusion dish. Traditional enchiladas would be made with a vibrant red guajillo chile sauce, but Josh replaces that with green curry paste and coconut milk. Everything else is pretty standard: chicken thighs, corn tortillas, queso fresco, and cilantro.
You may remember that I'm not always the best at reading recipes. Well that happened again. I was planning to make this for dinner on Sunday night, but I cracked open the cookbook around 5:30 PM and realized the chicken needs to bake for 2 hours before you can even make the enchiladas. So...I went ahead and got the chicken cooking, but ate something else for dinner. Let's try again tomorrow.
The following evening, I shredded the cooked chicken and assembled the enchiladas. The chicken filled up 12 tortillas perfectly, and they fit snugly in my pan. Josh says to pour the remaining sauce on the enchiladas, but I had a lot left over. I made the executive decision to not do that, and I think it was the right move. Even without the extra sauce, they were kinda soup-y and I had to bake it an extra 5 minutes to get the right consistency.
After topping with queso fresco, cilantro, and a bit of lime juice, we were ready to devour the enchiladas. The kitchen smelled amazing while they were baking, and they tasted even better. The chicken was super moist, and the sauce was deliciously creamy and pepper-y. The flavors all worked so well together—I really had to stop myself from eating half the pan.
I would genuinely make Thai Green Curry Enchiladas again for a weeknight dinner. Cooking the chicken ahead of time ended up being a nice little time-saver. I was able to put the enchiladas together very quickly after work since the chicken was ready to go. Mexican Thai fusion absolutely works.
