Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas.
{This post is sponsored by Old El Paso! I used their Flour Tortillas to make these festive enchiladas!}
Hey, hi! I have been dying to share these with you!
I actually posted a similar recipe way back when, and since these Thai chicken enchiladas are one of my family’s top dishes to make, I decided to bring them back to life today. Plus, I really just wanted an excuse to make one of my favorite enchilada recipes. Like most families, my family loves cheesy enchiladas; they’re actually pretty tough to beat. However, sometimes I like to switch up the flavors and throw the family a curve ball. Enter these Thai Chicken Enchiladas, they’re sweet, spicy and extra cheesy! The sauce is a combo of lime, pomegranate juice and sweet Thai chili sauce, and can I just say, it is perfection when tossed with shredded chicken, chopped bell peppers and rolled up in Old El Paso Flour Tortillas. Then just top with just a little mozzarella cheese (ok…or a lot) and you’ll have the most delicious meal!
Can we just talk about this sauce though? Everyone knows enchiladas are all about a good sauce, tender meat and cheese. But you guys, this sauce…it’s like no other! I make this sauce often and use it as a dipping sauce for shrimp and veggies, or to coat chicken wings. I’ll even use leftover sauce on salads. It’s honestly SO delicious, sweet, tangy and with just the right amount of spice. YUM.
The rest is pretty simple, shredded chicken, bell peppers and tons of mozzarella cheese. Then top it all off with what I call precious jewels – pomegranate arils. Oh, and lots of fresh avocado and a sprinkle of cilantro…if you’re into that, which I clearly am.
How perfect would these be for a holiday dinner party or just to serve to your family this week? You can even make them ahead of time, making entertaining simple and stress free. Just be sure to cook up some rice (really do this) as all good enchiladas are served with a generous side of rice. Or at least that’s how it goes in my household. 🙂
ps. I served these to my brother’s friends who were in for Dew Tour, and the rest of the fam who was here. They all gave them a round of thumbs up. Even my brother’s friends from Sweden enjoyed them…not really sure what they typically like to eat, but hey, I was pretty pumped they liked my enchiladas…and my White Christmas Mojitos! Now, off to Christmas shop because I am SO behind. YIKES!
What are you guys up to this weekend?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cheesy Sweet and Sour Pomegranate Thai Chicken Enchiladas
By halfbakedharvest
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas
Ingredients
Sauce
- 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
Enchiladas
- 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
Instructions
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Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
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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.
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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.
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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.
pss. is that cheese pull not the most amazing thing you ever laid your eyes on? LOVE IT!
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
Tieghan! This looks delicious! The sweet and sour combinations look like the perfect balance. And it looks like Christmas. Way to go.
THanks Norma!
I am LOVIN’ the idea of a Thai enchilada! I’m not much for mexican food, but I am all over Asian cuisine. Plus, these are the dang prettiest enchiladas I have ever seen girl! Pinned!
Thanks so much, Taylor!
I seriously would like to try, but my family would never touch anything sweet and sour. Also, I would like to try cooking with squid, but again, my family would not go for it. You are my go-to source for crazy, over-the-top meals Tieghan. You’re awesome!
I LOVE that you put pomegranate in enchiladas. And Thai flavors! How delicious! Such an interesting and tasty combo, yum!!
Thank you so much, Cate!
These sound fabulous and look amazing! Love the Thai flavours!
Thanks Kevin!!
Oh girl… you’re killing it with these!!! I am totally craving a giant plate of enchiladas now.
Thanks Ashley!
Ok, now I HAVE to try this sauce. I’m clearly as pomegranate obsessed as you are–and I love it.
And yes to the squid!!! So good. I actually really, really want to make something with octopus. Mrs. Mooney knows where it’s at. The photos are gorgeous, Tieghan! Seriously.
Seriously, Squid?? I am still scared! LOL!
Thanks Laura!
Love the colors and the pom arils would be a fun texture “pop”, too! And speaking of texture — squid is like eating erasers to me no matter how it is cooked! Not to mention the image in my brain the whole time I am eating — just like the one you stated. But, knowing your adventurousness in the kitchen, it will turn out great!
HAHA! Thanks Charlene!
Tieghan, your posts make me so happy. I just love how inventive you are with food. My husband and I are all about pomegranates right now. I know any sauce with peanut butter, sweet thai chili sauce, and pom juice is going to give my tastebuds a ride. YUM! I cannot wait to make this!
Oh and as for the squid, it isn’t as scary as it looks/sounds. If you just get the non-tentacle parts of the squid, it is DELICIOUS!
Not going to lie, still scared! LOL!
Awe!! Yes! Thanks Crystal!
I’d put pomegranate on just about anything… I love the crunch of the arils. Going to vegetize (or shrimpitize) these bad boys.
Both a veggie or shrimp version would be so good. I love the way you think!
THESE ARE SO GORGEOUS!!!
Thanks Claire!
Gimme!! You know I can never say no to a delicious enchilada!
Thanks Lauren!
Interesting combo. I’m gonna have to give this a go.
Opps! Sorry Naomi! Commented in the wrong spot! I need less tired eyes.
Anyway, thanks so much! Hope you are doing well and enjoying the Christmas season! 🙂
I am with you on squid, kinda freaks me out PLUS it is a whole other world cooking seafood! I am gonna be honest and this sauce is all over the place with ingredients and kinda freaks me out…..BUT I trust you and I may have to try this one! So did you use any special seasoning on the chicken inside the enchiladas?
Ha! The sauce is all over the place, but so good!! No special seasonings on the chicken, just a little olive oil, salt and pepper!
Thanks Sophia!
I am loving this take on enchiladas. These would go perfect for my Christmas themed dinner.
Thanks Meagan!
These looks amazing, girl!
Thank you, Sandy!
Tieghan!! You are an evil food genius. That looks so amazing. Pinning this! 🙂
Thanks you so much, Anetta!
THAI CHICKEN? ENCHILADAS? You little vixen you! You’re mixing two of my favorite cuisines into one and I don’t know how you did it, but you did and oh my God I want to shove my face in that casserole dish! UGH!
Thanks Julia!
In love with this dish! Amazing flavors and so comforting!
Thank you, Gaby! I think you would love this one!
I love the Thai flavors here, I’m willing to bet these enchiladas would quickly become a new favorite!
Thanks Laura! I love the Thai flavors too!
I’ve been looking for an interesting way to make enchiladas and this recipe sounds soo good and looks great. D o you think it is ok to make them a day in advance or not?
Hey Ella!
These can absolutely be made a day in advance. I do this all the time! Hope you love them! Thanks so much, Ella!
Oh my goodness these looks so good! Thai enchiladas?! Count me SO in. Love your creative recipes Tieghan! Keep ’em coming!!
Thanks so much, Chris!!
Is this real life??? These enchiladas are insane! (in the best way possible)
Thanks Stephanie!!
Zero squid. That sounds good to me! What a wonderful dish, love the flavors!!
I am with you on the squid!
Thanks Brenda!
Yum, I am totally making these tonight, thanks for making that decision for me! Also, have you ever tried Cotija cheese?! Ohhhh M G, I had it in Jersey at a Mexican place and I’ve been obsessed with it on anything Mexican ever since! Cheers 🙂
YES! Cotija is so good and I actually topped these enchiladas with some!
Hope you love these!
Hi Tieghan,
Fabulous recipe. The flavours are unreal. I was sure to get all of the suggested toppings (queso fresco, cilantro, avocado, pomegranate) and I’m so glad I did. Your recipes are magical. Thank you!!!!!!!
Thank you, Becca! I am so happy you tried these. They are seriously my favorite!
The flavor combinations in this dish sounds crazy good!
Thank you!
This looks amazing, just found it while searching through foodgawker. I do have one question, I’m not a huge fan of peanut butter and I don’t have any and don’t want to buy a whole jar when I dislike it so would omitting that from the sauce change it at all or is it one of those ingredients that is a must. Squid also freaks me out a little bit as well. I’ve had calamari before without knowing that’s what it was and it was actually pretty good.
Hey Tybie! Just leave the peanut butter out. No big deal, you will never no the difference! Thanks so much and I really hope you love these enchiladas!
Okay, thanks so much I’m excited to make these!
Is there anything I can sub for the tomato paste? I’m all out.
Hi, I would just leave it. The sauce should still be pretty delicious with out it. If you have tomato sauce you could that too.
Hope you love these!
Hi, these look amazing. I’d love to include them in our meal swap that I do weekly with my neighbour but I’m wondering how I would make them ahead and/or freeze them, if possible?
Hey Jakie,
Just prepare the enchiladas, but do not bake them. Then cover tightly with foil and freeze. Thaw overnight in the fridge or bake from frozen, but add and hour onto the baking time if baking from frozen. Does that help you?
Thanks,
Tieghan!
This recipe looks delicious! I am planning to make it tonight for dinner, but I have one question. You mentioned in the directions to add the cilantro to the chicken/pepper/cheese mixture. Cilantro is not included in the ingredients list. How much should I include?
Thanks!
Hey Julia!
Ad 1/4 cup chopped cilantro. Hope you love these!
These are my husband’s favorite and every time I make them for someone new, they become their favorite too. Thank you for changing our cooking lives with this and all your other recipes!
I love cheese and this Cheesy enchilada looks so yummy!!
Beautiful photos!
Thanks a ton Carlos!! (:
Any thoughts on how to make them vegetarian~~~ and not with tofu. Thanks.
Hi Penny! I would just omit the chicken and add extra veggies! I would use bell peppers, broccoli and then quinoa or rice to help bulk it up a bit. Let me know if you have questions. I hope you love these. Thanks!
THAT CHEESE PULL PICTURE!!! My jaw is on the floor. These are beautiful!
Yes!! Thanks so much!! They’re my favorite to shoot!!
Can’t wait to make this! Going shopping now. Please tell me if the 1 tsp of fish sauce is important, as I will only buy if it truly makes a difference. And lastly, the recipe says “add crushed red pepper” for the sauce and I do not see it in the ingredients list. How much? Thanks for the quick response (I hope lol)
Hey Tammy! I LOVE the fish sauce, love it! BUT it is def. not a must for the recipe, so do what you prefer. No need for the crushed red pepper, thats a typo. Sorry about that! Hope you love these! THANK YOU! 🙂
Suddenly I’m craving enchiladas…. I wonder why?! 😉
LOL!! Hmmmm!! Thanks Sarah hope you got to make them!!
oh wow! yum
Thanks Sara!
Tieghan…
I don’t know what to say- just discovered your site a few weeks ago and you keep blowing my mind more and more! Amazing!! Every single recipe!!! I made these tonight and they were so delish I subbed another serving for my usual ‘dessert a couple hours after dinner’ habit. Girl, are you from this earth? Love love love all you’ve got! Can’t wait to try them all & for more…Xoxo.
Hi Gia!! Thank so so much!! Couldn’t be happier to see this comment! (:
YAY! Hope you keep loving everything! Thanks again!!
I wasn’t hungry before seeing this recipe, but it’s got my appetite roaring for lunch now. Can’t make it right now since I’m at work, but I’ll be sure to attempt it soon.
– Charmaine
http://charmainenyw.com
Haha! I love and hate when that happens!! Hope you love it when you get to make it!! Thanks!
These look so good! I’m dying to eat that cheese right now! I grew up in Mexico, so enchiladas is definitely one of my favorite foods! My husband and I visited Thailand this past summer, and I really enjoy some of their food as well. I will have to attempt this Thai twist on enchiladas! Thanks for sharing!
Thank you Erika!
Im sure these are nothing compared to the ones you grew up eating!!
Hope you love them!!
Beautiful enchiladas!
Thanks Kari!! Hope you have a great night!
AHHHHHHHHHHHHH! I have everything I need to make these! It is kismet!
Tomorrow night’s dinner fo’ sho! 😀
Yay! Hope you love it Kate!!
Good recipe! I am so happy that I have found this, can i use pork instead of chicken?
HI! Yes, pork will be amazing! Let me know if you have questions and I hope you love these! Thanks so much! 🙂
I just made these and they turned out great! Adding a thai twist to anything is always so good – I make my own jars of spicy pineapple chili sauce and like to add it to…pretty much anything I can, and it was perfect for this! That sauce is to die for!!
Yes!! That would be perfect to add!! So happy you liked it!! Thanks Allison!
These look amazing! And your pictures are beautiful. I’d love to make these, my family loves enchiladas, but I haven’t made much Thai food. My son is allergic to peanuts, have you ever substituted another nut butter like almond or cashew?
Hey Jennifer! I would just omit the peanut butter from the recipe. Let me know if you have questions. Hope the fam loves these and Merry Christmas!
The day you posted this, I was at work, saw these, immediately texted my mom “i’m making enchiladas for dinner” because I couldn’t resist. these are SO GOOD! the sauce was to die for.
ps. the next night, we had some leftovers and my dad mixed some of the sauce with some leftover mac and cheese…. what a smart man.
Haha! Too funny! So happy you liked it Robyn!!
Wow your not kidding that sounds amazing!!
These are awesommmme! I love the flavor combination, something completely new and different.
Thanks so much!!
Amazing recipe…one of our traditions is Christmas Eve at Kimmies and Al’s place. I was searching for a new recipe and when I saw this one, I went, that’s it! It was hit with every member of my family. We did a few things differently though, when we cooked the chicken, we seasoned it with onion and garlic powder and added some of the sauce as well. It really added amazing flavour to the chicken and we all know how difficult it is to flavour chicken! It takes a lot of seasoning.
Definately will make this recipe again!
Next, we are trying the sugar cookie hot chocolate this week!
The Best of the Season to you and your family!
Kim
I am so glad that you and your family loved these enchiladas! Thank you Kim, Happy Holidays!
Teegs!
Love, love, love your recipes- all of them- everything!!! Question- I’ve been overloaded with far too much cheese lately. Can I skip or decrease in recipes? Or any suggestions to keep it real but pass on the cheese in most recipes if desired, without losing too much of the overall yum?❤️
Hi Gia! You actually picked the perfect recipe to try an leave the cheese off. This is so flavorful that I don’t think you will miss the cheese much. Just omit it from the recipe. Should be great! Hope you love this!
These look absolutely scrumptious. I just had one question. If making ahead, should I hold off on putting on the sauce til right before they go in the oven or can I put them in the fridge with the sauce already on? Thank you so much! You have the best food blog! 🙂
Hey Jessica! I don’t think you need to leave the sauce off. I make ahead and just add the sauce, works great. Let me know if you have questions. Hope you love this!
Hey
Just a little heads up you forgot the peper in the ingredients list. I cooked it last night and added half a peper (not a big spice person). It was amazing btw. With the leftover chicken mix im making some soort of burittobowl tonight cause I think that would be amazing too and a bit healthier. But I thought I let you know that the list wasn’t compleet.
Thank you so much for letting me know. recipe is fixed! So glad you loved the enchiladas! 🙂 Thank you again!
Thank you so much for letting me know. I will fix the recipe now. So glad you enjoyed these! Thank you! 🙂
Making these tonight….can’t wait! Glad I found your blog!
Hope you love them!! Thank you Amanda!
Love the idea of this enchiladas! One question… in the recipe list I’m seeing on my screen, the last item is “pinch of” and you’re driving me crazy! Pinch of pepper, pinch of salt?? LOL! Please put me out of my misery!!
HI! I am so sorry for the confusion, the “pinch Of” is just a typo. it is not supposed to be there and the recipe is all fixed! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
I’m a bit late commenting, but I cooked this meal for my hospitality final and it was delicious ? thank you so much!
I am so glad you loved this! Thank you!!
Hi! Anything to sub the pomegranate juice with? My store doesn’t have any!
I recommend using apple juice or just water works too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Just made these for the millionth time since they came out (every fall this is a favorite!!) and wanted to thank you for the recipe! This is one of the BEST fall dinners ever. The sauce is so amazing. Love the texture of the arils and the filling is just perfect. Such a creative take on this recipe but still easy enough that I can make it. You are seriously a food genius!!
You are so welcome!!! I am so glad you have been loving this recipe, Elle! I think you deserve a big thank you! I hope you continue to love my recipes! xTieghan
Made these today and they came out amazing! Had to use crunchy peanut butter and sub apple cider vinegar. my sauce never quite thickened but will definitely make again. Have you ever frozen these?
Hi Kandi! I am so glad these turned out out so well for you! You can definitely freeze these! xTieghan
Hi Tieghan! I have tried this recipe today and it was DELICIOUS! 🙂
I would like to do it for my mom. She is a vegetarian. Is there anything that I can replace the chicken breast and go well with the other ingredients?
I was thinking about chikpeas, but I am not sure. 🙂
Thank you,
Erika
Hi Erika! I would omit the chicken and just add extra veggies! I hope you love this recipe! xTieghan
My family loves these enchiladas. I have served for dinner parties and people rave about them. Wondering on side dishes that you would recommend with them? Just white rice? Love your recipes. They are always delicious. Thanks.
Hi Jo,
Thanks so much for your kind message and I am so glad you have been enjoying this recipe! My family absolutely loves white rice so that is my go to with this recipe. I hope this helps! xTieghan
I have a cooking test i’m planning on making this do you think I could prepare this entire dish within 50 or less minutes?
Hey,
Yes I think you should be able to do that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
At first I was like…eh, I dont know. But I had the last of the years pomegranates and was looking to use it up. I dont usually like flour tortillas for my enchiladas as they get all mushy – so I used a thinker one like La Tortilla’s hand made. Well it came out beautiful – almost like a Christmas dish – and super tasty. Family of four all gave it a strong 4 – woot! I did add some golden beets mixed into the chicken to give it some extra healthiness.
Hey Patrick,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan