Thai Green Curry Enchiladas

Instructions

1. Prepare the filling
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-6 minutes. Add the bell pepper, zucchini, onion, and garlic. Cook until vegetables are tender, about 5 minutes. Stir in 2 tablespoons of green curry paste, lime juice, fish sauce, and brown sugar. Cook for 2 more minutes. Remove from heat and stir in 1/4 cup of cilantro.
2. Make the sauce
   In a saucepan, heat the remaining tablespoon of oil over medium heat. Add the remaining 2 tablespoons of green curry paste and cook for 1 minute until fragrant. Gradually whisk in the coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5-7 minutes.
3. Preheat and prepare
   Preheat oven to 375°F (190°C). Spread 1/4 cup of the green curry sauce on the bottom of a 9x13 inch baking dish. Warm the tortillas briefly in the microwave or in a dry skillet to make them pliable.
4. Assemble enchiladas
   Place about 1/4 cup of the chicken and vegetable filling in the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them in a single layer.
5. Add sauce and cheese
   Pour the remaining green curry sauce evenly over the enchiladas. Sprinkle the Monterey Jack cheese on top. Cover the dish with aluminum foil.
6. Bake
   Bake covered for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly and the edges are slightly crisp.
7. Garnish and serve
   Let stand for 5 minutes before serving. Garnish with remaining cilantro and serve with lime wedges on the side for squeezing over the enchiladas.