Peanut Butter Mole Enchiladas

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

–

Save & Share

Servings 8

false

( 30 ) Ratings

30 Ratings

5 Stars

4 Stars 16%

3 Stars 10%

2 Stars 16%

1 Stars

Member Reviews ( 11 )

c7add489-e9d1-415f-810e-a7a996add157

Bake-Off® Contest 43, 2008

Margaret Martinez

Westminster, Colorado

ingredients 12
Prep Time 20 min
Total Time 50 min

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 Fisher® Party Peanuts, chopped

1: teaspoon lime juice

1: container (8 oz) sour cream

2: tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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; 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;