Mexican special: The hodge podge

The hodge podge

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Serves: 4

INGREDIENTS:

Sauce:

• 1 ½ cups sweet Tahi chili sauce

• ½ cup soy sauce

• ⅓ cup dark brown sugar

• 1 Tbsp peanut or cashew butter

• 1 cup pomegranate juice

• 1 Tbsp tomato paste

• ¼ cup rice vinegar

• 1 lime, juiced

• 2 Tbsp freshly grated ginger

• ½ Tbsp crushed red pepper flakes

• ½ tsp pepper

Enchilada:

• 2 chicken breasts, cooked and shredded

• 1 red bell pepper, thinly sliced

• 1 orange bell pepper, thinly sliced

• Chopped cilantro

• 1 ½ cups mozzarella cheese, shredded

• 8 - 10 flour tortillas

• 1 avocado, diced

• ½ cup pomegranate 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 350ºF (175ºC). 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 ¾ 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 seeds, avocado, and queso fresco.

ENJOY!!!