Thai Veggie Enchiladas
  • 2 tsp olive oil
  • 2 tbsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1 cup finely chopped carrots
  • ½ cup chopped bell pepper
  • 2 shallots, finely chopped
  • 1 jalapeno, chopped
  • 1.5 cups broccoli, finely chopped
  • ½ can of bamboo shoots (I used around 3 oz), chopped
  • 2 tbsp Thai sweet chili sauce (I used this brand which I found at my asian store : Lee Kum Kee but you can use any brand of thai sweet chili sauce)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • Salt, black pepper and red chili flakes to taste
  • 2 cans full fat coconut milk
  • 1 tsp turmeric
  • ½ cup thai sweet chili sauce
  • salt to taste
  • Red chili flakes to taste
  • 1-2 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar
  • 1 tsp garlic powder or you can use fresh minced garlic
  • 2 tsp lemongrass, finely chopped (optional)
  • Sauce
  • Filling
  • Soft flour tortillas , around 12 (I used 6" sized)
  • Mozzarella cheese for topping
  • Peanuts, cilantro, pickled jalapenos for topping as per preference
  1. In a skillet, add olive oil. To it add ginger, garlic and saute for few minutes. Add the rest of the vegetables along with all the spices and sauces. Stir around and cook on med-high heat until cooked through. Taste and adjust seasoning if needed. Keep it aside.
  1. Throw all the sauce ingredients in a deep pot and bring it to a boil. Simmer for good 12-17 minutes until slightly thickened. Taste and adjust.
  1. In a oven safe pan, add few tbsp of the sauce. Starting with one tortilla at a time, spoon little 1 tsp cheese along with filling in the centre of the tortilla. Roll it up tightly and lay it on the sauce in the pan. Repeat. Then add some sauce on top of the tortillas. Add cheese and bake at 350 for good 15-20 minutes.
  2. Heat up the remaining sauce.
  3. To serve, place tortillas in a plate and add some more sauce on top. Serve garnished with peanuts, jalapenos or as you like!
Recipe by Naive Cook Cooks at