Thai Chicken Enchiladas … A Twist on the Classic!!

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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