Peanut Butter Mole Enchiladas

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

Peanut Butter Mole Enchiladas

OldElPasoRecipe by OldElPaso

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20 minutes

50 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 500
  • 31g
    (Saturated Fat 12g, Trans Fat 1 1/2g)
  • 70mg
  • 930mg
  • 31g
    (Dietary Fiber 1g, Sugars 5g)
  • 25g
  • Percent Daily Value*
  • 8%
  • 0%
  • 20%
  • 15%
  • Exchanges
  • 1
  • 3
  • 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 350°F.

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

Notes

®Jif is a trademark of The J.M. Smucker Company

Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820

®Crisco is a trademark of The J.M. Smucker Company

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

Directions

  1. 1Heat 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. 2Spray 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. 3Cover loosely with foil; bake 25 to 30 minutes or until thoroughly heated.
  4. 4Sprinkle with reserved 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with peanuts.
  5. 5In small bowl, stir lime juice into sour cream until mixed. Top individual servings with sour cream mixture and cilantro.

Categories: Course, Main Dishes, Casseroles & Bakes

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