Preheat your oven to 350 degrees F. Grease a 9x13-inch baking dish to ensure the enchiladas don’t stick.
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.
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.
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.
Wrap the tortillas in a damp paper towel and microwave for one minute. This makes them pliable and easier to roll.
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.
Pour the remaining sauce over the top of the enchiladas, ensuring they’re well coated.
Sprinkle the remaining 1 cup of mozzarella cheese over the enchiladas generously.
Transfer the baking dish to the preheated oven and bake for about 30 minutes or until the cheese has melted and is bubbly.
Once done, remove from the oven and top with diced avocado and pomegranate arils for that extra touch of freshness and color.
