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Healthy Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas. food shot
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Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.

These Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas are a delightful fusion of flavors with tender chicken, vibrant peppers, and a luscious sauce. So delicious and easy!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Fusion, Mexican, Thai
Keyword: Chicken, Easy, Enchiladas, Fusion, Sweet and Sour
Servings: 6 servings

Ingredients

Sauce 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

Filling Ingredients

  • 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

Toppings

  • sliced avocado for serving
  • pomegranate arils for serving
  • chopped cilantro for serving

Instructions

Preparation

  • 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 smooth and sugar has dissolved. Simmer for about 5 minutes to meld flavors.
  • Add shredded chicken and thinly sliced bell peppers to the skillet. Toss to coat in sauce. Cook an additional 3-4 minutes until peppers soften slightly.
  • Warm flour tortillas in a dry skillet or microwave to make pliable. Spoon chicken and pepper mixture into center of each tortilla, sprinkle with shredded mozzarella cheese, roll tightly, and place seam-side down in greased 9x13 baking dish.
  • Pour remaining sauce over enchiladas and sprinkle with remaining mozzarella cheese.
  • Preheat oven to 375°F (190°C). Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  • Remove from oven and let cool for a few minutes. Garnish with sliced avocado, pomegranate arils, and chopped cilantro before serving.

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Measuring Cups and Spoons
  • Skillet
  • Spatula
  • Grater

Notes

  • Warm the tortillas before filling to prevent cracking when rolling.
  • Do not overfill the tortillas to avoid breaking during rolling.
  • Simmer the sauce long enough for the flavors to develop fully.
  • Use fish sauce sparingly; you can add more later but cannot remove it once added.
  • Leftovers can be stored in the fridge for up to 3 days or frozen before baking for longer storage.