Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

There’s something about a comforting plate of Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas that makes me feel at home. I remember the first time I tasted these enchiladas. They were served at a family gathering, and the moment I took a bite, I was blown away by the explosion of flavors. The balance of sweet and savory from the pomegranate juice and sweet thai chili sauce paired with the melted mozzarella cheese was simply magical. Ever since that day, I’ve dedicated myself to perfecting this dish, and I’m thrilled to share this recipe with you. Whether you’re hosting a dinner party or looking for a weeknight dinner that makes everyone swoon, these enchiladas never fail to impress.

What I love most about this recipe is its versatility. You can whip it up in no time and feel like a culinary wizard in your kitchen. I often find myself tweaking the recipe to fit the season or whatever I have on hand. But the core flavors of the sweet thai chili sauce and pomegranate are what make this dish stand out. They’re like a warm hug on a plate! So, let’s roll up our sleeves and get cooking.

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas Ingredients

To create these scrumptious Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas, we need a harmonious blend of ingredients that work beautifully together. Each element contributes to the overall flavor, ensuring that every bite is satisfying and delicious. Let’s dive into the key players:

• 1 1/2 cups sweet thai chili sauce: This sauce provides a delightful sweetness and a hint of heat, perfect for balancing the flavors.
• 1/2 cup soy sauce: Adds a savory umami flavor that enhances the overall taste.
• 1/3 cup dark brown sugar: For that extra touch of richness and sweetness.
• 1 tablespoon peanut butter: Gives a nutty depth that complements the sweetness.
• 1 tablespoon tomato paste: Adds a bit of acidity and thickness to the sauce.
• 3/4 cup pomegranate juice: The star of the show; it offers a fruity tang that ties everything together.
• 1/4 cup rice vinegar: For a bit of acidity to balance the sweet and savory flavors.
• Juice of 1 lime: Brightens up the dish with freshness.
• 1 teaspoon fish sauce (optional): Adds depth; feel free to skip if desired.
• 2 cloves garlic, minced or grated: Infuses the dish with aromatic flavor.
• 1 inch fresh ginger, grated: Adds a zingy freshness that enhances the overall taste.
• 2 cooked chicken breasts, shredded (about 2 cups): The protein that makes these enchiladas hearty and satisfying.
• 2 red or orange bell peppers, sliced thin: Adds sweetness and crunch.
• 1 1/2 cups shredded mozzarella cheese: For that melty, gooey goodness.
• 10 Old El Paso Flour Tortillas: The perfect vessel for our delicious filling.
• Sliced avocado, pomegranate arils, and chopped cilantro: For serving, these toppings add freshness and color.

How to Make Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Making these Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas is a fun and rewarding experience. You’ll love how simple the steps are and how delicious your kitchen will smell as you cook. Let’s get started!

1. Preheat your oven to 350 degrees F. Grease a 9×13-inch baking dish to ensure the enchiladas don’t stick.

2. In a medium saucepan, 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. Bring the mixture to a boil over medium heat.

3. Once boiling, reduce the heat and let the sauce simmer for 10 to 15 minutes. You want it to thicken slightly while the flavors meld together beautifully. Remove from heat and set aside.

4. In a medium bowl, add the shredded chicken, sliced bell peppers, cilantro, and 1/2 cup of the shredded mozzarella. Pour in about 3/4 cup of the sauce you just made, enough to coat the chicken and make it saucy. Toss to combine.

5. Wrap the tortillas in a damp paper towel and microwave for one minute. This makes them pliable and easier to roll.

6. Spoon a little of the chicken mixture down the center of each tortilla. Tuck and roll them up tightly, placing each tortilla seam side down into the greased baking dish.

7. Pour the remaining sauce over the top of the enchiladas, ensuring they’re well coated.

8. Sprinkle the remaining 1 cup of mozzarella cheese over the enchiladas generously.

9. Transfer the baking dish to the preheated oven and bake for about 30 minutes or until the cheese has melted and is bubbly.

10. Once done, remove from the oven and top with diced avocado and pomegranate arils for that extra touch of freshness and color.

Things Worth Knowing

Ways to Customize

If you want to make these Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas your own, here are some fun ideas:

• Vegetarian Version: Substitute the chicken with black beans or roasted vegetables for a hearty vegetarian option.
• Spice it Up: Add some chopped jalapeños or a sprinkle of red pepper flakes to the sauce for heat.
• Add More Veggies: Incorporate additional greens like spinach or zucchini into the filling for added nutrition.
• Different Sauces: Experiment with different sauces; a spicy mango salsa would add a tropical twist.
• Garnish Variations: Try adding lime wedges, radishes, or even pickled onions as garnishes for an extra zing.

What Goes Well With This Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

When serving the Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas, consider these delightful pairings:

• Fresh Salad: A crisp green salad with a light vinaigrette balances the richness of the enchiladas nicely.
• Rice: Fluffy jasmine or coconut rice makes for a delightful side that complements the flavors.
• Vegetable Sides: Roasted or grilled seasonal vegetables add color and nutrition to your meal.
• Perfect for Weeknights: These enchiladas are easy to prepare, making them great for weeknight family dinners.
• Casual Gatherings: Serve them at parties or gatherings; they’re perfect for sharing and sure to impress your guests!
• Leftover Heaven: Store leftovers in an airtight container in the fridge for up to three days for quick lunches.
• Freeze for Later: These enchiladas freeze beautifully, so make a double batch and enjoy them later!

FAQ

Conclusion

The Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas truly create a delicious experience that combines unique flavors with comforting textures. They are perfect for any occasion, whether it’s a family dinner or a gathering with friends. I encourage you to give them a try and experience this delightful dish for yourself. Trust me, your taste buds will thank you!

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Craving a unique twist on a classic? These Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas offer a delightful blend of flavors that are sure to satisfy. The sweet pomegranate and savory chicken come together in perfect harmony, making it an easy weeknight dinner that everyone will love. Try them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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 whole lime
• 1 teaspoon fish sauce (optional)
• 2 cloves garlic minced or grated
• 1 inch fresh ginger grated
• 2 whole red or orange bell peppers sliced thin
• 1 1/2 cups shredded mozzarella cheese
• 10 whole Old El Paso Flour Tortillas
• Sliced avocado for serving
• pomegranate arils for serving
• chopped cilantro for serving

Equipment

• Mixing Bowl
• Oven
• Cutting Board
• Large Pot
• Grater
• Frying Pan
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. Grease a 9x13-inch baking dish to ensure the enchiladas don’t stick.
2. In a medium saucepan, 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. Bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat and let the sauce simmer for 10 to 15 minutes. You want it to thicken slightly while the flavors meld together beautifully. Remove from heat and set aside.
4. In a medium bowl, add the shredded chicken, sliced bell peppers, cilantro, and 1/2 cup of the shredded mozzarella. Pour in about 3/4 cup of the sauce you just made, enough to coat the chicken and make it saucy. Toss to combine.
5. Wrap the tortillas in a damp paper towel and microwave for one minute. This makes them pliable and easier to roll.
6. Spoon a little of the chicken mixture down the center of each tortilla. Tuck and roll them up tightly, placing each tortilla seam side down into the greased baking dish.
7. Pour the remaining sauce over the top of the enchiladas, ensuring they’re well coated.
8. Sprinkle the remaining 1 cup of mozzarella cheese over the enchiladas generously.
9. Transfer the baking dish to the preheated oven and bake for about 30 minutes or until the cheese has melted and is bubbly.
10. Once done, remove from the oven and top with diced avocado and pomegranate arils for that extra touch of freshness and color.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days for quick lunches.
• Freezing: These enchiladas freeze beautifully, so make a double batch and enjoy them later!
• Garnish: Top with fresh cilantro and lime for added flavor.
• Spice Level: Adjust the heat by adding jalapeños to the filling.
• Serving Suggestion: Serve with a side of fresh salad or rice for a complete meal.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.