Thai Chicken Enchiladas {and wedding, part two}

Wow. Our wedding now seems like a distant memory! Is that bad? Time is flying by way too quickly. Check out part one of my recap, if you missed it.

Anyways. We woke up that Sunday morning to sunny skies, cool temps and couldn’t-be-more-perfect weather. We hung around for a few hours that morning, not really knowing what to do. It had been so go-go-go crazy for the week leading up to that day that it felt odd to have nothing to do for a few hours but relax.

Finally at noon our wedding party began to arrive. The girls poured some champagne and started getting pretty while the boys drank whiskey and played ping pong. Haha! My hair came out perfectly and exactly how I wanted it (the best part was finding out later that night that there was not a single pin in it… just one tiny elastic… damn, that hairdresser was good!).

Then the dog photographer arrived. He was, to put it nicely, interesting. I’m pretty sure at one point we actually heard a “stay… stay… OK!” Woof.

We all went to the beach to snap some photos before leaving for the venue.

Next, I stuffed my giant dress into a tiny Ford Focus and off we went to our venue, Highfield Hall, an old (and beautiful) historic mansion. More pictures. More pictures. More pictures. Though my face hurt from smiling so much, I am so glad we did most of our wedding party photos before the ceremony. We actually got to enjoy some of our cocktail hour!

Then, finally, it was ceremony time! The first few steps into the aisle and I could feel the tears surfacing, but luckily by the time I made it to the front I managed to pull it together and pretty much zone the entire world out. Some vows were exchanged, a super cute ring bearer completed his job successfully, and as quick as we’d come down the aisle, we were back up it as Mr. & Mrs.!

A few final pictures and finally it was time for champagne and appetizers! Sadly, being the bride and all, I was a little busy chatting, being harrassed for more photos, and whatnot, so I didn’t get to sample very many of the seventeen different appetizers they passed around. But so many people commented on how great the food was, especially the appetizers, so I know it was awesome (and I’m sad I missed so much!). Luckily, my friend Emily, who also has a food blog, was in attendance and captured some of the food! Check out her post about my wedding here!

Next came toasts (which were all great, and this time I didn’t succeed at pulling myself together), and dinner (so yummy, but had to enjoy it quickly so we could say hi to everyone).

Finally, it was time to dance! Rarely have I seen so many people dance so long at a wedding, so I’m calling it a success! I know everyone had fun! The dance floor was literally never empty from first to last dance.

Our awesome caterer (Chef Roland of Teaticket, MA) set up a gelato bar and also served mini passed desserts. This worked out especially well because it meant people didn’t have to stop dancing! Since we had these awesome dessert options, we didn’t serve cake. But we did have a cake.

Mostly because over a year ago I found the most freaking adorable cake topper of all time (from Ginger Babies).

So I obviously needed to have a cake to showcase it. Though we didn’t serve the cake at the wedding, we definitely dug into it at home. It was pretty yummy!

Overall, I could not have asked for a more perfect day. Sure we had a few hiccups along the way, some bigger than others. But the weather was perfect and we were surrounded by all the most important people in our lives. We had guests travel from 13 different states to be there! That made us feel pretty loved.

Thanks to everyone who came to enjoy our special day with us. <3

Now I’m going to shift gears from a fantastic weekend to a phenomenal recipe!

I love recipes that take an idea outside the box. Who would have ever thought of Thai Chicken Enchiladas? But we love Thai flavors, and we love enchiladas (all Mexican food, really), so why not?

Thai Chicken Enchiladas

(adapted from How Sweet It Is)

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp canola oil
• 1/2 sweet onion, chopped
• 1 cup shredded coleslaw mix (with cabbage and carrots)
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 green onions, sliced, plus more for garnish
• 1/3 cup chopped peanuts, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 3/4 cups light coconut milk
• 3/4 cup Thai sweet chili sauce
• 1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F.

Add 2 cups of the coconut milk to a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer 30 minutes to reduce.

Meanwhile, heat a large skillet over medium heat and add canola oil. Add onions, slaw mix, and garlic. Cook until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, and salt & pepper, tossing to coat, and let cook for 1-2 minutes.

When coconut milk has reduced, stir in remaining coconut milk, along with sweet chili sauce.

Add about 1 cup of the coconut milk mixture to the pan of veggies and chicken and mix to coat evenly.

Spray a 9×13 baking dish with nonstick spray. Evenly spread 1/2 cup of the coconut milk mixture on the bottom of the dish. Place a sprinkle of cheese and few spoonfuls of the chicken mixture in each tortilla, rolling them tightly, and place in the dish. Cover with remaining coconut milk mix.

Bake for 20 minutes, then remove from the oven and top with additional green onions, peanuts and cilantro.

Serve with extra sauce spooned over top.

These enchiladas knocked it out of the park on the flavor scale. They were incredibly good. I’ve definitely never had anything like these, and I’m so glad I found this recipe! Nick was such a big fan that he managed to eat 4 of them in one sitting. These guys were not small, so I’ll take that as a compliment. Another one to add to my favorites list!