I have been dying to tell you about these.
This meal has made it to one of my family’s top meals.
And yes, I know I said this on Monday about these wraps, but honestly they both were major hits. Totally different flavors and both totally awesome.
And please do not get freaked out that I combined pomegranates and enchiladas. I promise, promise, promise that it is not weird and it is completely delicious.
There is not actually pomegranate arils in the enchiladas. The arils are only on top and only if you want them to be, but you’re definitely going to need pomegranate juice to make these. It is what makes the sauce and the sauce is was makes the enchiladas.
Do you guys remember back in September when I made the Boneless Thai wings? Well, my family loved those too and so did you guys. I received so much great feedback on those and it is all because of the sauce.
Well, I based this sauce recipe off of those wings. Only I made the sauce so much better.
It is all about the pomegranate juice. It adds just the right amount of sweetness, while still being tart.
I now have a gazillion and one other plans for this sauce. Prepare yourself.
Now let’s talk about the fact that I made these twice in less than one week and both times the pan was devoured instantaneously leaving zero leftovers.
Ok, technically the zero leftovers is pretty normal around here since our house has become THE full service hotel for all the snowboarders and or skiers in town without parents and or places stay. Some are as young as thirteen and others as old as twenty, too old to be mooching, but I seem to be the only one who thinks this.
I will not have to deal with it much longer….
Ok and now for a random question.
How do you guys feel about squid?
Personally, I am totally freaked out.
I mean squid?
I was texting with a family friend (Mrs. Mooney) last night about some recipe ideas. She was trying to tell me that squid is good and not scary, but I do not know. I am scared. The rest of the meal sounded delicious, but again, squid?
If I recall correctly, squid have like eight creepy, skinny, dangly arms. I mean what!?! She wants me to cook with that? Again, I just do not know. That’s just not normal.
Am I crazy or is she?
Anyway, these enchiladas have zero squid.
Zero squid, pretty colors (I mean come on! The colors are my favorite!) and tons and tons and tons (had to go for the triple count) of flavor.
Oh, and how perfect would these be for a holiday dinner party? You can make them ahead of time, make some rice (really do this), pop them in the oven and not even break a sweat. Yes!
Plus, again, the colors! It’s perfect for a Christmas dinner.
And I now want enchiladas for breakfast.
Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
Serving Size: 4-6
- 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
- 1 lime, juiced
- 1 teaspoon fish sauce, this is optional, but it adds great flavor
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh ginger, grated
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon pepper
- 2 chicken breasts, cooked and shredded (about 1 pound)
- 1 red pepper, sliced thin
- 1 orange pepper, sliced thin
- 1 1/2 cups mozzarella cheese, shredded (or more!!)
- 8-10 flour tortillas
- for serving: diced avocado, pomegranate arils, chopped cilantro, green onions, queso fresco
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
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, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 10-15 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
In the meantime, add the shredded chicken, sliced bell pepper, cilantro and 1 to 1 1/2 cups shredded mozzarella cheese to a medium size mixing bowl. When the sauce is done pour in about 3/4 cup or just enough to coat the chicken and make it saucy. Mix well to coat.
Wrap the tortillas in a damp paper towel and microwave for one minute. Now spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla seem side down into the baking dish. Pour and spread the remainder of the sauce over top of the enchiladas and top with a good handful or so of shredded mozzarella.
Bake for 30 minutes, until the cheese is melted. Remove and top with diced avocado, [pomegranate arils |http://www.halfbakedharvest.com/deseed-pomegranate-pictures/], cilantro, green onions and queso fresco .
*Sauce adapted from [here | http://www.halfbakedharvest.com/sweet-sour-sticky-thai-boneless-oven-baked-chicken-wings/]
Hey, they have pomegranates on top, so it’s cool.