Thai is by far my favorite of the various Asian cuisines. There’s something about the combination of flavors that just sings to my palate. Delicate, creamy coconut combined with the powerful heat of jalapenos or chilis. Fresh, earthy cilantro or strong, licorice-y Thai basil. The closes thing to flavor Heaven is certainly for me found in an authentic Thai restaurant. 
I thought these Thai Chicken Enchiladas sounded kind of weird the first time I saw them, but at the time I was in the process of trying to learn more about replicating those restaurant Thai flavors in my own kitchen, and the ingredients list wasn’t full of things I didn’t have, so I decided to give them a try. Boy, am I glad I did! The Saucy Mister and I loved them but discovered that they got soggy too quickly for our liking. I decided I wanted to try them again and try to prevent the sogginess we had trouble with last time. I had made a note to either try them “eggroll-style” (by baking the tortilla-wrapped enchiladas without the sauce) then heating the sauce and serving it on the side for dipping, or to fry them like chimichangas and just spoon the sauce over the top just before serving. This time when I made them I tried them both ways, and both ways turned out better (in my opinion) than the way the original recipe calls for them to be made. Frying them in oil gives them a nice crisp, but I still like the lighter flavor of the baked ones better. I just really prefer to bake them without the sauce on top and spoon it on there right before serving.
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