Panang Chicken Enchilada $13.95

Gluten free - Spicy (medium)

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Sorry, this item is not available today but we've got plenty of other great meals for you to try.

Think we should get it back on the menu soon? We'd love to hear from you!

Panang Chicken Enchilada by Chef Som Kesa

Chef Som Kesa

Chef Som Kesa

• Thai techniques, global cuisine
• PhD academic, private chef, caterer, cooking teacher
• 2015 Foodie Empire Honoree
• Chef and proprietor of AweSom Supper Club

Circle border i Description

A unique Thai-Mexican fusion, found only on Lish! Corn tortillas are stuffed with chicken, then topped with a flavorful Panang sauce. The enchiladas are steamed in banana leaves, imparting a unique fragrance to the dish. Served with rice and beans, and cucumber pico de gallo, this dish is a must try!

  • ⓞ Oven 350 18-22 min
  • ⓜ Microwave 2-3 min
  • Sprinkle 1/2 tbsp water on rice before heating
  • Pour extra sauce over enchilada before heating
  • Heat covered

Ingredients Ingredients

corn tortilla, Mexican cheese, chicken, rice, bean, coconut milk, artisanal red curry paste (chili, lemongrass, garlic, salt, galangal, spice, peanut), extra virgin fish sauce, extra virgin coconut oil, pure palm sugar, cucumber, tomato, onion, cilantro, lime juice, jalapeno, salt

Star Reviews (3)

Amy G.

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So yummy! Didn't bother with the pico though.

Sophia F.

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The whole meal was wonderfully composed, packed with flavor and the chicken filling was juicy (I liked that she used the dark meat, more flavorful too).
Who knew Mexican and Thai flavors will go so well together? :)
Oh, and the portion was generous too without being too much.
Can't wait to try more of Som's dishes!

Hiram W.

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Didn't know if this would work, but yeah, I thought it did. Just the thing when I can't decide between Thai and Mexican. Liked the chewy slightly crispy rice. The enchilada would have benefited with a bit less cheese and a bit more chicken.