4.7
(36)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Your folders
marionskitchen.com
Your folders
myrecipes.com
4.0
(139)
Your folders
weightwatchers.com
27 minutes
Your folders
food.com
4.5
(8)
20 minutes
Your folders
foodandwine.com
Your folders
rantsfrommycrazykitchen.com
25 minutes
Your folders
marionskitchen.com
Your folders
bbc.co.uk
30 minutes
Your folders
simplyrecipes.com
15 minutes
Your folders
kitchensanctuary.com
4.9
(41)
15 minutes
Your folders
devourdinner.com
4.8
(4)
6 minutes
Your folders
rasamalaysia.com
4.5
(37)
5 minutes
Your folders
kristineskitchenblog.com
18 minutes
Your folders
womensweeklyfood.com.au
Your folders
thewoksoflife.com
5.0
(18)
20 minutes
Your folders
myrecipes.com
4.0
(7)
Your folders
afamilyfeast.com
5.0
(5)
30 minutes
Your folders
bhg.com
4.0
(9)
Your folders
hostthetoast.com
4.7
(7)
13 minutes