Cheesy Sweet And Sour Pomegranate Thai Chicken Enchiladas Recipe
Recipe By HalfBaked Harvest
*When pomegranates are not in season, try using a mango to top this dish. *These can be prepared in advance and kept in the fridge for up to three days. Bake as directed.
Ingredients For Cheesy Sweet And Sour Pomegranate Thai Chicken Enchiladas Recipe
1.5 cup sweet thai chili sauce
0.5 cup Soy Sauce
0.33000000000000007 cup dark brown sugar
1 tablespoon peanut butter
1 tablespoon tomato paste
0.75 cup Pomegranate juice
0.25 cup rice vinegar
1 Juice of lime
1 teaspoon fish sauce optional
2 cloves garlic minced or grated
1 inch fresh ginger grated
2 cooked chicken breasts, shredded
2 red or orange bell peppers sliced thin
1.5 cup shredded mozzarella cheese
10 Old El Paso Flour Tortillas
Sliced avocado, pomegranate arils, and chopped cilantro, for serving
Nutrition value
350
calories per serving
12 g Fat16 g Protein42 g Carbs19 g FiberOther
Current Totals
12 g Fat
16 g Protein
42 g Carbs
19 g Fiber
MacroNutrients
Carbs
42 g
Protein
16 g
Fiber
19 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
263 mg
Iron
5 mg
Vitamin A
825 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
81 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
147 mg
Manganese
2 mg
Phosphorus
308 mg
Selenium
20 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment