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Peanut Butter Mole Enchiladas

(30)
  11 reviews
  • 20 min prep time
  • 50 min total time
  • 12 ingredients
  • 8 servings
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It's easy to create a traditional Mexican mole sauce to serve on chicken-filled enchiladas.

Bake-Off® Contest 43, 2008
Margaret Martinez
Westminster, Colorado

Ingredients

Sauce

2
cans (10 oz each) Old El Paso™ mild enchilada sauce
1/2
cup JIF® Creamy Peanut Butter
1/2
teaspoon sugar
1/2
teaspoon ground cinnamon
1/2
oz bittersweet baking chocolate

Enchiladas

1 1/2
cups shredded mild white Cheddar & Monterey Jack cheese blend or Cheddar-Monterey Jack cheese blend*
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2
cups cooked chicken breast strips (2 1/4 x 1/4 inch)
1/4
cup party peanuts, chopped
1
teaspoon lime juice
1
container (8 oz) sour cream
2
tablespoons chopped fresh cilantro

Steps

  • 1 Heat oven to 325°F. In 2-quart saucepan, cook enchilada sauce over medium-low heat about 5 minutes, stirring occasionally, until heated. Stir in peanut butter and sugar; cook 1 to 2 minutes or until peanut butter is melted. Remove from heat. Add cinnamon and chocolate; stir until chocolate is melted.
  • 2 Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. Spoon about 1/2 cup sauce over bottom of baking dish. Reserve 1/2 cup cheese. Fill each tortilla with about 1/4 cup chicken, 2 tablespoons cheese and heaping 1 tablespoon sauce. Roll up tortillas; place seam sides down in baking dish. Pour remaining sauce evenly over tortillas.
  • 3 Cover loosely with foil; bake 25 to 30 minutes or until thoroughly heated.
  • 4 Sprinkle with reserved 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with peanuts.
  • 5 In small bowl, stir lime juice into sour cream until mixed. Top individual servings with sour cream mixture and cilantro.
  • 1 Heat oven to 325°F. In 2-quart saucepan, cook enchilada sauce over medium-low heat about 5 minutes, stirring occasionally, until heated. Stir in peanut butter and sugar; cook 1 to 2 minutes or until peanut butter is melted. Remove from heat. Add cinnamon and chocolate; stir until chocolate is melted.
  • 2 Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. Spoon about 1/2 cup sauce over bottom of baking dish. Reserve 1/2 cup cheese. Fill each tortilla with about 1/4 cup chicken, 2 tablespoons cheese and heaping 1 tablespoon sauce. Roll up tortillas; place seam sides down in baking dish. Pour remaining sauce evenly over tortillas.
  • 3 Cover loosely with foil; bake 25 to 30 minutes or until thoroughly heated.
  • 4 Sprinkle with reserved 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with peanuts.
  • 5 In small bowl, stir lime juice into sour cream until mixed. Top individual servings with sour cream mixture and cilantro.

Expert Tips

*3/4 cup shredded mild white Cheddar cheese and 3/4 cup Monterey Jack cheese can be used instead of the cheese blend.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
12g
59%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
930mg
39%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
7%
Sugars
5g
5%
Protein
25g
25%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008
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