Rigatoni with Chicken Thighs

These enchiladas are far more than their name suggests, delicious tortillas filled with vegetables, chicken breast, avocado, cheese and cilantro, all smothered in a rich sauce.
Directions for: The Hodge Podge

Ingredients

Sauce

1 cups sweet Tahi chili sauce

cup soy sauce

cup dark brown sugar

1 Tbsp peanut or cashew butter

1 cup pomegranate juice

1 Tbsp tomato paste

cup rice vinegar

1 lime, juiced

2 Tbsp freshly grated ginger

Tbsp crushed red pepper flakes

tsp pepper

Enchilada

2 chicken breasts, cooked and shredded

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

Chopped cilantro

1 cups mozzarella cheese, shredded

8 - 10 flour tortillas

1 avocado, diced

cup pomegranate arils (seeds)

1 cup Queso Fresco cheese, crumbled

Directions

Sauce

1. To make the sauce, combine all ingredients in a medium pot. Bring to a boil, reduce heat, and let simmer for 10-15 minutes or until sauce has thickened. Set aside.

Enchilada

1. Preheat oven to 350F (175C). Spray a 9 by 13-inch baking dish with non-stick spray.

2. In the meantime, add the shredded chicken, sliced bell peppers, cilantro, and mozzarella cheese to a medium sized mixing bowl. Add cup of the sauce and mix it well.

3. Spoon the chicken mixture down the center of each tortilla and tightly roll them up. Place the tortillas seam side down into the baking dish. Top it off with the remainder of the sauce and a good handful of mozzarella. Bake for 30 minutes. Remove from baking dish and top with pomegranate arils, avocado, and queso fresco.

See more: Bake, Cheese, Chicken, Main, Mexican, Nuts, Vegetables