halfbakedharvest4.7
Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
*When pomegranates are not in season, try using a mango to top this dish. *These can be prepared in advance and kept in the fridge for up to three days. Bake as directed.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●bowl
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
2
To make the sauce. Combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, pomegranate juice, rice vinegar, lime juice, fish sauce, garlic, and ginger in a medium sauce pan. Bring the sauce to a boil, reduce the heat and simmer ⏱️ 10-15 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
peanut butter1 tablespoontomato paste1 tablespoonfish sauce (optional)1 teaspoongarlic (minced or grated)2 cloves
3
To a medium bowl, add the shredded chicken, sliced bell pepper, cilantro and 1/2 cup shredded mozzarella. Pour in about 3/4 cup of the sauce or just enough to coat the chicken and make it saucy. Toss to coat.
4
Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining sauce over top of the enchiladas and then top with the remaining 1 cup mozzarella. Transfer to the oven and bake for ⏱️ 30 minutes, until the cheese has melted. Remove and top with diced avocado and pomegranate arils.
Sliced avocado, pomegranate arils, and chopped cilantro, for serving
Nutrition Facts
calories
628 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
5 g
sugar Content
51 g
sodium Content
2401 mg
protein Content
32 g
cholesterol Content
70 mg
carbohydrate Content
82 g
saturated Fat Content
6 g
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