Thai Chicken Enchiladas

These are unlike any enchilada that you will every partake of.  They taste cheesy without having any cheese at all.  If you like Thai food, give these a shot!!  They really are that good!!  I doubled the batch and froze half...just as good the second time around!!
8 flour tortillas
2 cups shredded chicken
1 tbsp EVOO
1/2 yellow onion, chopped into small pieces
1/3 c shredded carrots
3/4 c shredded cabbage
5 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
3 green onions, chopped
1/3 c chopped peanuts
2 tbsp. chopped cilantro
1 - 14oz can coconut milk
1/4 c sweet red chili sauce

Preheat oven to 350 degrees.  Heat oil in a large skillet over medium heat.  Add onions, carrots, cabbage, garlic, and salt.  Saute for 5-7 minutes stirring frequently, until veggies are soft.  Add chicken, green onions, chopped peanuts, cilantro, 1/4 c of the coconut milk, and 1 tbsp. of the sweet red chili sauce.  Stir to combine well.

Whisk together remaining coconut milk and red chili sauce.  Pour about 2 tbsp. of the coconut/chili mixture into a 9x13 pan and spread to coat the bottom.  Set remaining mixture aside. 

Spoon a couple tablespoons into each tortilla and roll up.  Place each in the 9x13 dish.  Pour remaining coconut mixture evenly over the enchiladas, trying to coat every part of the tortilla.

Bake for 20-25 minutes.  Garnish with peanuts and cilantro and serve.