Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Name: Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
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; 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

*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.

⏱️ 60 menit 🔪 Persiapan: 20 menit 🔥 Masak: 40 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

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.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori62831% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 180

Per Porsi Rp 30/porsi

🏠 Lebih hemat ~Rp 360 dari beli jadi!

📋 Rincian Harga Bahan (6% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
sweet thai chili sauce	0.5 cups	-	-
soy sauce	0.5 cup	-	-
dark brown sugar	0.3333333333333333 cup	-	-
peanut butter	1 tablespoon	-	-
tomato paste	1 tablespoon	Rp 12.000/kg	Rp 180
pomegranate juice	0.75 cup	-	-
rice vinegar	0.25 cup	-	-
Juice of 1 lime	1 l	-	-
fish sauce	1 teaspoon	-	-
garlic	2 cloves	-	-
inch fresh ginger	1	-	-
cooked chicken breasts	2	-	-
red or orange bell peppers	2	-	-
shredded mozzarella cheese	0.5 cups	-	-
Old El Paso Flour Tortillas	10	-	-
Sliced avocado	-	-	-