{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!

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

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!

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

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.

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Print

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 0 serves 6

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 cups cooked chicken breasts shredded (about 2 )
  • 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
  • pinch of

Instructions

  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.

  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.
*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.

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas | halfbakedharvest.com @hbharvest

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!! :) }