Thai Spicy Peanut Chicken Enchiladas

Ingredients:

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

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. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.

7. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.

8. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.

9. Serve garnished with chopped peanuts, sliced chilies and cilantro.