Instructions

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
• Make the sauce: in a medium saucepan combine 1 1/2 cups sweet thai chili sauce, 1/2 cup soy sauce, 1/3 cup dark brown sugar, 1 tablespoon peanut butter, 1 tablespoon tomato paste, 3/4 cup pomegranate juice, 1/4 cup rice vinegar, juice of 1 lime, 1 teaspoon fish sauce (optional), 2 cloves garlic (minced or grated), and 1 inch fresh ginger (grated).
• Bring the sauce to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and let cool briefly.
• In a medium bowl combine the 2 cups shredded cooked chicken, the 2 thinly sliced red or orange bell peppers, and 1/2 cup shredded mozzarella cheese.
• Measure out about 3/4 cup of the finished sauce and pour it over the chicken mixture. Toss until the chicken and peppers are evenly coated. (Reserve the remaining sauce for the baking step.)
• Warm the tortillas so they are pliable: wrap the 10 flour tortillas in a damp paper towel and microwave for 1 minute. If they do not all fit, warm them in batches.
• Spoon a portion of the chicken mixture down the center of each tortilla (use roughly equal amounts so you fill all 10 tortillas). Tuck the sides in and roll each tortilla, placing each seam-side down in the prepared 9x13-inch baking dish.
• Pour the remaining sauce evenly over the filled enchiladas in the baking dish.
• Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top of the sauced enchiladas.
• Bake in the preheated oven for 30 minutes, until the cheese is melted and the sauce is bubbling.
• Remove from the oven and let sit 2–3 minutes. Serve topped with sliced avocado, pomegranate arils, and chopped cilantro.