Cheesy, Sweet, And Sour Pomegranate Thai Chicken Enchiladas

saltedhoneykitchen
Jun 15
3 min read

Enchiladas, a cherished part of Mexican cuisine, offer a world of flavors and versatility. The exciting twist comes when we blend these classic flavors with distinctive ingredients like pomegranate, paired with the savory essence of chicken. This fusion enhances the traditional enchilada, giving it a unique flavor profile that is sure to impress at any dinner gathering.

Pomegranates are often praised as a superfood packed with antioxidants and vitamins. Their flavor—a perfect balance of sweetness and tang—makes them exceptional in many recipies. In our Thai chicken enchiladas, pomegranate seeds add a fresh pop of flavor. The sweetness from the pomegranate not only cools down spicy notes but also complements the richness of cheese.

Savory Cheese and Sweet Pomegranate melted together in a toasty tortilla

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 6–8

Ingredients

Filling

10 flour tortillas (raw preferred, cooked before assembling)
3 boneless skinless chicken breasts, cooked & shredded
1 tbsp peanut oil
½ sweet onion, chopped
½ cup shredded carrots
½ cup shredded cabbage
4 garlic cloves, minced
1 tsp salt
½ tsp black pepper
4 green onions, sliced
3/4 cup chopped peanuts, divided
½ cup chopped cilantro, divided
2½ cups light coconut milk

Sweet & Sour Thai Pomegranate Sauce

¾ cup sweet Thai chili sauce
¼ cup soy sauce
2 tbsp dark brown sugar
2 tbsp peanut butter
2 tbsp tomato paste
⅓ cup pomegranate juice
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
2 garlic cloves, minced
1 tsp fresh grated ginger

Instructions

1. Prepare the Sauce

In a medium saucepan, combine:

Thai chili sauce, soy sauce, brown sugar, peanut butter, tomato paste, pomegranate juice, rice vinegar, lime juice, fish sauce, garlic, and ginger.

Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and set aside.

2. Sauté the Veggies & Mix Filling

Preheat a large skillet over medium heat.
Add peanut oil and sauté chopped onion, carrots, cabbage, and garlic for 6–8 minutes until softened.
Stir in shredded chicken, green onions, ½ cup peanuts, and ¼ cup cilantro.
Season with salt and pepper.
In a bowl, whisk together ¾ cup coconut milk and ½ cup of the Thai sauce.
Add to skillet and stir to coat the chicken-veggie mixture well. Remove from heat.

3. Assemble the Enchiladas

Preheat oven to 350°F (175°C).
Spray a 9×13-inch baking dish with nonstick spray.
If using raw tortillas, cook them in a dry skillet until lightly browned and pliable.
Whisk remaining 1¾ cups coconut milk with the rest of the Thai sauce. Pour ½ cup of this mixture into the bottom of the baking dish.
Fill each tortilla with the chicken-veggie filling, roll tightly, and place seam-side down in the dish.

4. Bake

Pour the remaining coconut milk-sauce mixture evenly over the top of the enchiladas.
Sprinkle with shredded cheese of choice if desired (mozzarella or Monterey Jack work well).
Bake for 20–25 minutes, until heated through and edges start to brown.

5. Garnish & Serve

Spoon some of the sauce from the pan over the top of the enchiladas.
Garnish with the remaining peanuts and ¼ cup cilantro.
Serve with lime wedges and optional pomegranate arils for extra brightness and color!