Name: Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 1/2 cups sweet Thai chili sauce (base of sweet and sour flavor); 1/2 cup soy sauce (adds depth and umami); 1/3 cup dark brown sugar (enhances sweetness and richness); 1 tablespoon peanut butter (adds creaminess and nutty flavor); 1 tablespoon tomato paste (for added richness and depth); 3/4 cup pomegranate juice (star ingredient for unique flavor); 1/4 cup rice vinegar (balances sweetness with acidity); 1 lime juice of lime (freshens up the dish); 1 teaspoon fish sauce (optional, adds savory note); 2 cloves garlic (minced or grated, for aromatic depth); 1 inch fresh ginger (grated, adds warmth and spice); 2 pieces cooked chicken breasts (shredded, about 2 cups); 2 pieces red or orange bell peppers (sliced thin, adds color, crunch, and sweetness); 1 1/2 cups shredded mozzarella cheese (for gooey, cheesy goodness); 10 pieces Old El Paso Flour Tortillas (perfect wrapper for fillings); sliced avocado (for serving); pomegranate arils (for serving); chopped cilantro (for serving)

Jump to Recipe

If you’re looking for a unique twist on traditional enchiladas, you’ve come to the right place! These Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas are a delightful fusion of flavors that will tantalize your taste buds. With a perfect balance of sweet and savory, these enchiladas are packed with tender shredded chicken, vibrant bell peppers, and a luscious sauce that ties it all together. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!

Top Reasons to Make Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.

– **Flavor Explosion**: The combination of sweet Thai chili sauce, pomegranate juice, and a hint of ginger creates a flavor profile that is both exciting and comforting.
– **Easy to Prepare**: With simple ingredients and straightforward steps, these enchiladas can be whipped up in no time.
– **Versatile Ingredients**: You can easily customize the filling based on what you have on hand or your personal preferences.
– **Crowd-Pleaser**: This dish is perfect for gatherings, as it appeals to a wide range of palates with its unique yet approachable flavors.

What to Buy

1 1/2 cups sweet Thai chili sauce – This is the base of your sweet and sour flavor.
1/2 cup soy sauce – Adds depth and umami to the sauce.
1/3 cup dark brown sugar – Enhances the sweetness and richness.
1 tablespoon peanut butter – Adds creaminess and a nutty flavor.
1 tablespoon tomato paste – For added richness and depth.
3/4 cup pomegranate juice – The star ingredient that gives the dish its unique flavor.
1/4 cup rice vinegar – Balances the sweetness with acidity.
Juice of 1 lime – Freshens up the dish.
1 teaspoon fish sauce (optional) – Adds a savory note.
2 cloves garlic (minced or grated) – For aromatic depth.
1 inch fresh ginger (grated) – Adds warmth and spice.
2 cooked chicken breasts (shredded, about 2 cups) – The protein base of your enchiladas.
2 red or orange bell peppers (sliced thin) – Adds color, crunch, and sweetness.
1 1/2 cups shredded mozzarella cheese – For that gooey, cheesy goodness.
10 Old El Paso Flour Tortillas – The perfect wrapper for your fillings.
Sliced avocado, pomegranate arils, and chopped cilantro (for serving) – Fresh toppings that elevate the dish.

Tools & Equipment Needed

Large mixing bowl – For combining the ingredients.
9×13 inch baking dish – To bake your enchiladas.
Measuring cups and spoons – For accurate ingredient measurements.
Skillet – To sauté the peppers and mix the sauce.
Spatula – For folding and transferring the enchiladas.
Grater – For fresh ginger and cheese.

The Method for Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.

Step 1: Prepare the Sauce

In a large skillet over medium heat, combine the sweet Thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, pomegranate juice, rice vinegar, lime juice, fish sauce (if using), minced garlic, and grated ginger. Stir well until the mixture is smooth and the sugar has dissolved. Let it simmer for about 5 minutes for the flavors to meld.

Step 2: Add the Chicken and Peppers

Add the shredded chicken and thinly sliced bell peppers to the skillet. Toss everything together, ensuring the chicken and peppers are well coated in the sauce. Cook for an additional 3-4 minutes until the peppers are slightly softened.

Step 3: Fill the Tortillas

Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable. Spoon a generous amount of the chicken and pepper mixture into the center of each tortilla, then sprinkle with a handful of shredded mozzarella cheese. Roll the tortillas tightly and place them seam-side down in the greased baking dish.

Step 4: Top with Sauce and Cheese

Once all the enchiladas are in the baking dish, pour any remaining sauce over the top and sprinkle with the remaining mozzarella cheese.

Step 5: Bake

Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with sliced avocado, pomegranate arils, and chopped cilantro before serving. Enjoy your Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas!

Better Choices & Swaps

Chicken: Swap out chicken for shredded tofu or tempeh for a vegetarian option.
Cheese: Use a dairy-free cheese alternative if you want a vegan option.
Tortillas: Whole wheat or corn tortillas can be used for a healthier choice.
Sauce Alternatives: Use homemade sweet chili sauce or a different fruit juice for a new flavor.

Learn from These Mistakes

Don’t overfill the tortillas. It might be tempting, but too much filling can cause them to break when rolling.
Ensure your tortillas are warm for easier rolling; cold tortillas are more likely to crack.
Let the sauce simmer long enough for the flavors to develop—don’t rush this step!
Be cautious with the fish sauce; a little goes a long way. You can always add more later, but you can’t take it out once it’s in!

Store, Freeze & Reheat

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the enchiladas before baking. Wrap them tightly in plastic wrap and then aluminum foil to prevent freezer burn. To reheat, thaw overnight in the fridge, then bake at 375°F (190°C) until heated through, about 25-30 minutes. If reheating from frozen, add extra time to ensure they are heated all the way through.

FAQ

Can I use a different type of meat?

Absolutely! Feel free to substitute the chicken with cooked ground beef, turkey, or even shrimp. Just make sure to adjust the cooking time accordingly.

What can I serve with these enchiladas?

These enchiladas pair wonderfully with a fresh salad, rice, or even a side of roasted vegetables. You can also serve them with a dollop of sour cream or a side of guacamole for added creaminess.

Can I make these enchiladas ahead of time?

Yes! You can prepare the filling and roll the enchiladas a day in advance. Just cover them and store them in the fridge until you’re ready to bake them.

How can I make these enchiladas spicier?

If you like a bit of heat, consider adding diced jalapeños or a splash of sriracha to the sauce for an extra kick!

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Serve & Enjoy

Once you’ve baked your Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas, it’s time to dig in! Serve them hot, garnished with fresh toppings to elevate the dish even further. The combination of the creamy cheese, the sweet and tangy sauce, and the crunch from the peppers will leave your guests raving about this delightful meal. Don’t forget to take a moment to appreciate the vibrant colors on your plate—food is, after all, a feast for the eyes as well as the palate! Enjoy every bite of this scrumptious fusion dish.

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