Bake-Off® Contest 43, 2008
Westminster, Colorado

Peanut Butter Mole Enchiladas

It's easy to create a traditional Mexican mole sauce to serve on chicken-filled enchiladas.

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11 reviews.
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  • prep time 20 min
  • total time 50 min
  • ingredients 12
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
12g,
12%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
70mg
70%;
Sodium
930mg
930%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
20%;
Iron
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 Choices:
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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