Sunday, February 9, 2014

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas

Well, I tried something new and really different and it was... okay.  I guess when you're used to more "Mexican" flavored enchiladas and someone is expecting that flavor, this is the total opposite.  I thought they were good while I was eating them, but I probably wouldn't make them again unless I thought I could eat a whole pan by myself or I knew the person eating them would love the flavor.  I'll just have to stick to my original and rotate chicken, ground beef and shrimp.

Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
from Half Baked Harvest

1 1/2 cups sweet Thai chili sauce
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tbsp peanut butter
1 tbsp tomato paste
3/4 cup pomegranate juice
1/4 cup rice vinegar
1 lime, juiced
1 tsp fish sauce
2 cloves garlic, minced
2 tbsp ginger, grated
1/2 tsp crushed red pepper flakes
1/2 tsp pepper

2 chicken breasts, cooked and shredded (about 1 lb)
1 red pepper, sliced thin
1 orange pepper, sliced thin
1 1/2 cups mozzarella cheese, shredded
8-10 flour tortillas
for serving: diced avocado, pomegranate arils, chopped cilantro, green onions, queso fresco (all optional)
1/2 cup mozzarella for topping

Preheat oven to 350F.  Spray a 9x13" baking dish with non-stick spray.  Make the sauce:  combine all of the ingredients in a medium sauce pan.  Bring the sauce to a boil, reduce heat and simmer 10-15 minutes or until sauce has thickened slightly.  Remove from heat and set aside.  While it simmers, place the shredded chicken, sliced peppers, and mozzarella in a medium size bowl.  When the sauce is done, add about 3/4 cup of it to the bowl of chicken and mix well to coat.  Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds.  Hold a tortilla in your hand and spoon a little of the mixture down the center, tuck the edges and roll up.  Place the roll seam-down in the baking dish.  Repeat until you run out of chicken mixture.  Pour the remainder of the sauce over the enchiladas evenly.  Sprinkle with the rest of the mozzarella.  Bake for 30 minutes, until the cheese is melted.  Remove and top with whatever toppings you like.

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