These Thai Enchiladas are hitting all the right notes! Sweet, Tangy, savory. And creamy!
They pair perfectly with some refried beans and a crisp cucumber salad!

These are so full of flavor with just a touch of heat from the chili sauce.

You can make these ahead of time and bake the next day, or even freeze them unbaked!

Ingredients:

For the sauce:
1 1/2 C Sweet Chili Sauce
1/2 C low sodium soy sauce
1/3 C Rice wine Vinegar
3/4 C pomegranate juice
Juice of one large lime
1T tomato paste
2-3 T creamy peanut butter ( I used 3)
2 cloves minced garlic
1 tsp ground ginger
1tsp onion powder
2 tsp Thai fish sauce

1 small red bell pepper …cut in thin strips
1 small yellow bell pepper…. Cut in thin strips
1/2 medium onion… diced
2 1/2 C Shredded Cooked Chicken
1 1/2 C Shredded Mozzarella Cheese

8 large flour tortillas

Fresh chopped cilantro

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21 Comments

  1. Wow. Sia, i NEED to try this. It looks amazing and i live the flavors i can just imagine. Very nicely done. Cheers, Sandee

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  3. enchiladas are amazing and of course they gotta be cheesy! the Thai twist is a super cool idea! I have so many peppers and I'm not sure what to do with them, maybe I'll do this if I have some time! these turned out super good!

  4. Wow. I will be making this maybe tomorrow. I think I have most of the ingredients. Did you add the refried beans inside the wrap with the chicken mixture? And do you think they can be frozen once put together?

  5. Good morning Karen; a very nice twist on a classic meal. My family made this dish almost weekly. We made it with a mole’ sauce. Yum! Stay safe and be well my friend.

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