Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
*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.
Foto: Half Baked HarvestBahan-bahan
- 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)
- 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
Langkah-langkah
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.
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