Sweet Thai Chili Chicken Enchiladas

Ingredients:

For the 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

For the 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:

1. Preheat and Prepare Baking Dish:

   • Preheat the oven to 350°F (175°C).
   • Grease a 9x13-inch baking dish and set aside.

2. Make the Sauce:

   • 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 (if using), minced garlic, and grated ginger.
   • Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 10-15 minutes, or until the sauce has thickened slightly.
   • Remove from heat and set aside.

3. Prepare the Filling:

   • In a medium bowl, mix together the shredded chicken, sliced bell peppers, chopped cilantro, and 1/2 cup of shredded mozzarella cheese.
   • Pour in about 3/4 cup of the sauce, or just enough to coat the chicken mixture and make it saucy. Toss to coat evenly.

4. Assemble the Enchiladas:

   • Wrap the tortillas in a damp paper towel and microwave for 1 minute to make them more pliable.
   • Spoon a portion of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
   • Pour the remaining sauce over the rolled tortillas.
   • Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

5. Bake:

   • Transfer the baking dish to the oven and bake for 30 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Remove from the oven and let cool slightly.
   • Top with sliced avocado, pomegranate arils, and additional chopped cilantro as desired.

Enjoy these Sweet Thai Chili Chicken Enchiladas for a delightful fusion of flavors! 🌮🍗