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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!! 
}
My family loves these enchiladas. I have served for dinner parties and people rave about them. Wondering on side dishes that you would recommend with them? Just white rice? Love your recipes. They are always delicious. Thanks.
Hi Jo,
Thanks so much for your kind message and I am so glad you have been enjoying this recipe! My family absolutely loves white rice so that is my go to with this recipe. I hope this helps! xTieghan
Hi Tieghan! I have tried this recipe today and it was DELICIOUS! 🙂
I would like to do it for my mom. She is a vegetarian. Is there anything that I can replace the chicken breast and go well with the other ingredients?
I was thinking about chikpeas, but I am not sure. 🙂
Thank you,
Erika
Hi Erika! I would omit the chicken and just add extra veggies! I hope you love this recipe! xTieghan
Made these today and they came out amazing! Had to use crunchy peanut butter and sub apple cider vinegar. my sauce never quite thickened but will definitely make again. Have you ever frozen these?
Hi Kandi! I am so glad these turned out out so well for you! You can definitely freeze these! xTieghan
Just made these for the millionth time since they came out (every fall this is a favorite!!) and wanted to thank you for the recipe! This is one of the BEST fall dinners ever. The sauce is so amazing. Love the texture of the arils and the filling is just perfect. Such a creative take on this recipe but still easy enough that I can make it. You are seriously a food genius!!
You are so welcome!!! I am so glad you have been loving this recipe, Elle! I think you deserve a big thank you! I hope you continue to love my recipes! xTieghan
Hi! Anything to sub the pomegranate juice with? My store doesn’t have any!
I recommend using apple juice or just water works too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I’m a bit late commenting, but I cooked this meal for my hospitality final and it was delicious ? thank you so much!
I am so glad you loved this! Thank you!!
Love the idea of this enchiladas! One question… in the recipe list I’m seeing on my screen, the last item is “pinch of” and you’re driving me crazy! Pinch of pepper, pinch of salt?? LOL! Please put me out of my misery!!
HI! I am so sorry for the confusion, the “pinch Of” is just a typo. it is not supposed to be there and the recipe is all fixed! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Making these tonight….can’t wait! Glad I found your blog!
Hope you love them!! Thank you Amanda!
Hey
Just a little heads up you forgot the peper in the ingredients list. I cooked it last night and added half a peper (not a big spice person). It was amazing btw. With the leftover chicken mix im making some soort of burittobowl tonight cause I think that would be amazing too and a bit healthier. But I thought I let you know that the list wasn’t compleet.
Thank you so much for letting me know. recipe is fixed! So glad you loved the enchiladas! 🙂 Thank you again!
Thank you so much for letting me know. I will fix the recipe now. So glad you enjoyed these! Thank you! 🙂
These look absolutely scrumptious. I just had one question. If making ahead, should I hold off on putting on the sauce til right before they go in the oven or can I put them in the fridge with the sauce already on? Thank you so much! You have the best food blog! 🙂
Hey Jessica! I don’t think you need to leave the sauce off. I make ahead and just add the sauce, works great. Let me know if you have questions. Hope you love this!
Teegs!
Love, love, love your recipes- all of them- everything!!! Question- I’ve been overloaded with far too much cheese lately. Can I skip or decrease in recipes? Or any suggestions to keep it real but pass on the cheese in most recipes if desired, without losing too much of the overall yum?❤️
Hi Gia! You actually picked the perfect recipe to try an leave the cheese off. This is so flavorful that I don’t think you will miss the cheese much. Just omit it from the recipe. Should be great! Hope you love this!
Amazing recipe…one of our traditions is Christmas Eve at Kimmies and Al’s place. I was searching for a new recipe and when I saw this one, I went, that’s it! It was hit with every member of my family. We did a few things differently though, when we cooked the chicken, we seasoned it with onion and garlic powder and added some of the sauce as well. It really added amazing flavour to the chicken and we all know how difficult it is to flavour chicken! It takes a lot of seasoning.
Definately will make this recipe again!
Next, we are trying the sugar cookie hot chocolate this week!
The Best of the Season to you and your family!
Kim
I am so glad that you and your family loved these enchiladas! Thank you Kim, Happy Holidays!
These are awesommmme! I love the flavor combination, something completely new and different.
Thanks so much!!
The day you posted this, I was at work, saw these, immediately texted my mom “i’m making enchiladas for dinner” because I couldn’t resist. these are SO GOOD! the sauce was to die for.
ps. the next night, we had some leftovers and my dad mixed some of the sauce with some leftover mac and cheese…. what a smart man.
Haha! Too funny! So happy you liked it Robyn!!
Wow your not kidding that sounds amazing!!
These look amazing! And your pictures are beautiful. I’d love to make these, my family loves enchiladas, but I haven’t made much Thai food. My son is allergic to peanuts, have you ever substituted another nut butter like almond or cashew?
Hey Jennifer! I would just omit the peanut butter from the recipe. Let me know if you have questions. Hope the fam loves these and Merry Christmas!