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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!

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

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.

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Ingredients

Sauce

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.
View Recipe Comments

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!! :) }

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Comments

  1. Hi, these look amazing. I’d love to include them in our meal swap that I do weekly with my neighbour but I’m wondering how I would make them ahead and/or freeze them, if possible?

    Reply

    1. Hey Jakie,

      Just prepare the enchiladas, but do not bake them. Then cover tightly with foil and freeze. Thaw overnight in the fridge or bake from frozen, but add and hour onto the baking time if baking from frozen. Does that help you?

      Thanks,
      Tieghan!

      Reply

    1. Hi, I would just leave it. The sauce should still be pretty delicious with out it. If you have tomato sauce you could that too.
      Hope you love these!

      Reply

  3. This looks amazing, just found it while searching through foodgawker. I do have one question, I’m not a huge fan of peanut butter and I don’t have any and don’t want to buy a whole jar when I dislike it so would omitting that from the sauce change it at all or is it one of those ingredients that is a must. Squid also freaks me out a little bit as well. I’ve had calamari before without knowing that’s what it was and it was actually pretty good.

    Reply

    1. Hey Tybie! Just leave the peanut butter out. No big deal, you will never no the difference! Thanks so much and I really hope you love these enchiladas!

      Reply

  5. Hi Tieghan,

    Fabulous recipe. The flavours are unreal. I was sure to get all of the suggested toppings (queso fresco, cilantro, avocado, pomegranate) and I’m so glad I did. Your recipes are magical. Thank you!!!!!!!

    Reply

  6. Yum, I am totally making these tonight, thanks for making that decision for me! Also, have you ever tried Cotija cheese?! Ohhhh M G, I had it in Jersey at a Mexican place and I’ve been obsessed with it on anything Mexican ever since! Cheers 🙂

    Reply

  8. Oh my goodness these looks so good! Thai enchiladas?! Count me SO in. Love your creative recipes Tieghan! Keep ’em coming!!

    Reply

  10. I’ve been looking for an interesting way to make enchiladas and this recipe sounds soo good and looks great. D o you think it is ok to make them a day in advance or not?

    Reply

    1. Hey Ella!

      These can absolutely be made a day in advance. I do this all the time! Hope you love them! Thanks so much, Ella!

      Reply

  13. THAI CHICKEN? ENCHILADAS? You little vixen you! You’re mixing two of my favorite cuisines into one and I don’t know how you did it, but you did and oh my God I want to shove my face in that casserole dish! UGH!

    Reply