Green Curry Chicken Enchiladas

Instructions

1. Prepare the curry sauce
   Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in bell pepper and cook for 2 minutes more. Add green curry paste and cook, stirring constantly, for 1 minute to release the aromatics.
2. Simmer the sauce
   Pour in coconut milk, chicken broth, fish sauce, and lime juice. Bring to a simmer and cook for 5-7 minutes until slightly thickened. Remove 1 cup of sauce and set aside for topping the enchiladas later.
3. Prepare the filling
   Add the shredded chicken and 1/4 cup cilantro to the remaining sauce in the skillet. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat and stir in 1 cup of the Monterey Jack cheese until melted.
4. Warm the tortillas
   Preheat oven to 375°F (190°C). Wrap tortillas in damp paper towels and microwave for 30 seconds, or until warm and pliable. This prevents them from cracking when rolled.
5. Assemble the enchiladas
   Spread 1/4 cup of the reserved sauce in the bottom of a 9x13 inch baking dish. Place about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
6. Add toppings and bake
   Pour the remaining reserved sauce over the enchiladas and sprinkle with the remaining 1 cup of cheese. Arrange jalapeño slices on top if using. Bake uncovered for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
7. Garnish and serve
   Let stand for 5 minutes before serving. Garnish with the remaining cilantro and serve hot with lime wedges on the side for squeezing over the enchiladas.