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{This post is sponsored by Old El Paso! I used their Flour Tortillas to make these festive enchiladas!}
Hey, hi! I have been dying to share these with you!
I actually posted a similar recipe way back when, and since these Thai chicken enchiladas are one of my family’s top dishes to make, I decided to bring them back to life today. Plus, I really just wanted an excuse to make one of my favorite enchilada recipes. Like most families, my family loves cheesy enchiladas; they’re actually pretty tough to beat. However, sometimes I like to switch up the flavors and throw the family a curve ball. Enter these Thai Chicken Enchiladas, they’re sweet, spicy and extra cheesy! The sauce is a combo of lime, pomegranate juice and sweet Thai chili sauce, and can I just say, it is perfection when tossed with shredded chicken, chopped bell peppers and rolled up in Old El Paso Flour Tortillas. Then just top with just a little mozzarella cheese (ok…or a lot) and you’ll have the most delicious meal!
Can we just talk about this sauce though? Everyone knows enchiladas are all about a good sauce, tender meat and cheese. But you guys, this sauce…it’s like no other! I make this sauce often and use it as a dipping sauce for shrimp and veggies, or to coat chicken wings. I’ll even use leftover sauce on salads. It’s honestly SO delicious, sweet, tangy and with just the right amount of spice. YUM.
The rest is pretty simple, shredded chicken, bell peppers and tons of mozzarella cheese. Then top it all off with what I call precious jewels – pomegranate arils. Oh, and lots of fresh avocado and a sprinkle of cilantro…if you’re into that, which I clearly am.
How perfect would these be for a holiday dinner party or just to serve to your family this week? You can even make them ahead of time, making entertaining simple and stress free. Just be sure to cook up some rice (really do this) as all good enchiladas are served with a generous side of rice. Or at least that’s how it goes in my household. 🙂
ps. I served these to my brother’s friends who were in for Dew Tour, and the rest of the fam who was here. They all gave them a round of thumbs up. Even my brother’s friends from Sweden enjoyed them…not really sure what they typically like to eat, but hey, I was pretty pumped they liked my enchiladas…and my White Christmas Mojitos! Now, off to Christmas shop because I am SO behind. YIKES!
What are you guys up to this weekend?
Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
Servings: 6 servings
Calories Per Serving: 628 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sauce
- 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
- 1 inch fresh ginger grated
Enchiladas
- 2 cooked chicken breasts, shredded (about 2 cups)
- 2 red or orange bell peppers sliced thin
- 1 1/2 cups shredded mozzarella cheese
- 10 Old El Paso Flour Tortillas
- Sliced avocado, pomegranate arils, and chopped cilantro, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
pss. is that cheese pull not the most amazing thing you ever laid your eyes on? LOVE IT!
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
This post was originally published on December 11, 2016
I am loving this take on enchiladas. These would go perfect for my Christmas themed dinner.
Thanks Meagan!
I am with you on squid, kinda freaks me out PLUS it is a whole other world cooking seafood! I am gonna be honest and this sauce is all over the place with ingredients and kinda freaks me out…..BUT I trust you and I may have to try this one! So did you use any special seasoning on the chicken inside the enchiladas?
Ha! The sauce is all over the place, but so good!! No special seasonings on the chicken, just a little olive oil, salt and pepper!
Thanks Sophia!
Interesting combo. I’m gonna have to give this a go.
Opps! Sorry Naomi! Commented in the wrong spot! I need less tired eyes.
Anyway, thanks so much! Hope you are doing well and enjoying the Christmas season! 🙂
Gimme!! You know I can never say no to a delicious enchilada!
Thanks Lauren!
THESE ARE SO GORGEOUS!!!
Thanks Claire!
I’d put pomegranate on just about anything… I love the crunch of the arils. Going to vegetize (or shrimpitize) these bad boys.
Both a veggie or shrimp version would be so good. I love the way you think!
Tieghan, your posts make me so happy. I just love how inventive you are with food. My husband and I are all about pomegranates right now. I know any sauce with peanut butter, sweet thai chili sauce, and pom juice is going to give my tastebuds a ride. YUM! I cannot wait to make this!
Oh and as for the squid, it isn’t as scary as it looks/sounds. If you just get the non-tentacle parts of the squid, it is DELICIOUS!
Not going to lie, still scared! LOL!
Awe!! Yes! Thanks Crystal!
Love the colors and the pom arils would be a fun texture “pop”, too! And speaking of texture — squid is like eating erasers to me no matter how it is cooked! Not to mention the image in my brain the whole time I am eating — just like the one you stated. But, knowing your adventurousness in the kitchen, it will turn out great!
HAHA! Thanks Charlene!
Ok, now I HAVE to try this sauce. I’m clearly as pomegranate obsessed as you are–and I love it.
And yes to the squid!!! So good. I actually really, really want to make something with octopus. Mrs. Mooney knows where it’s at. The photos are gorgeous, Tieghan! Seriously.
Seriously, Squid?? I am still scared! LOL!
Thanks Laura!
Oh girl… you’re killing it with these!!! I am totally craving a giant plate of enchiladas now.
Thanks Ashley!
These sound fabulous and look amazing! Love the Thai flavours!
Thanks Kevin!!
I LOVE that you put pomegranate in enchiladas. And Thai flavors! How delicious! Such an interesting and tasty combo, yum!!
Thank you so much, Cate!
I seriously would like to try, but my family would never touch anything sweet and sour. Also, I would like to try cooking with squid, but again, my family would not go for it. You are my go-to source for crazy, over-the-top meals Tieghan. You’re awesome!
I am LOVIN’ the idea of a Thai enchilada! I’m not much for mexican food, but I am all over Asian cuisine. Plus, these are the dang prettiest enchiladas I have ever seen girl! Pinned!
Thanks so much, Taylor!
Tieghan! This looks delicious! The sweet and sour combinations look like the perfect balance. And it looks like Christmas. Way to go.
THanks Norma!