Massaman Curry Enchiladas

Instructions

1. Prepare the curry filling
   Heat oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3 minutes. Add chicken pieces and cook until no longer pink on the outside, about 5 minutes. Stir in the massaman curry paste and cook for 1 minute until fragrant.
2. Simmer the curry
   Pour in the coconut milk and add diced potatoes, fish sauce, and brown sugar. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 15-20 minutes, until potatoes are tender and chicken is fully cooked. The sauce should thicken slightly. Stir in chopped peanuts and half of the cilantro.
3. Preheat and prepare
   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm tortillas briefly in the microwave or in a dry skillet to make them more pliable, about 10-15 seconds.
4. Assemble the enchiladas
   Place about 1/3 cup of the curry filling along the center of each tortilla. Sprinkle with a generous tablespoon of cheese. Roll up the tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
5. Add toppings and bake
   Spoon any remaining curry sauce over the enchiladas. Sprinkle the remaining cheese evenly over the top. Bake uncovered for 15-20 minutes, until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.
6. Garnish and serve
   Remove from oven and let stand for 5 minutes. Garnish with remaining cilantro and additional chopped peanuts. Serve hot with lime wedges on the side for squeezing over the enchiladas.