peanut butter mole enchiladas

Name: Peanut Butter Mole Enchiladas
Prep time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: SAUCE:; 2 - 10 oz can(s) enchilada sauce; 1/2 cup(s) peanut butter, creamy; 1/2 teaspoon(s) sugar; 1/2 teaspoon(s) cinnamon, ground; 1/2 ounce(s) dark (bittersweet) or milk baking chocolate; ENCHILADAS:; 2 cup(s) shredded mild white cheddar & monterey jack cheese blend or cheddar monterey jack cheese blend (see note); 1 package(s) flour tortillas (burritos); 2 cup(s) rotisserie chicken, deboned; 1/4 cup(s) peanuts, dry roasted, chopped; 1 teaspoon(s) lime juice; 1 - 8 oz package(s) sour cream; 2 tablespoon(s) cilantro, fresh, chopped

(5 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Sounds heavenly! Mmmmmmmmmmmmmmm!

(5 ratings)

yield 8 serving(s)

prep time 20 Min

Ingredients For peanut butter mole enchiladas

SAUCE:
2 - 10 oz can

enchilada sauce
1/2 c

peanut butter, creamy
1/2 tsp

sugar
1/2 tsp

cinnamon, ground
1/2 oz

dark (bittersweet) or milk baking chocolate
ENCHILADAS:
2 c

shredded mild white cheddar & monterey jack cheese blend or cheddar monterey jack cheese blend (see note)
1 pkg

flour tortillas (burritos)
2 c

rotisserie chicken, deboned
1/4 c

peanuts, dry roasted, chopped
1 tsp

lime juice
1 - 8 oz pkg

sour cream
2 Tbsp

cilantro, fresh, chopped

How To Make peanut butter mole enchiladas

1
Debone the chicken.

2
Preheat oven to 325 degrees F. In 2 qt saucepan, cook enchilada sauce over medium low heat about 5 minutes, stirring occasionally, until heated. Stir in peanut butter & sugar; cook 1 - 2 minutes or until peanut butter is melted. Remove from heat. Add cinnamon & chocolate; stir until chocolate is melted.
3
Spray 13 x 9" (3 qt) glass baking dish with cooking spray. Spoon about 1/2 C sauce over bottom of baking dish. Reserve 1/2 C cheese. Fill each tortilla with about 1/4 C chicken, 2 tbsp cheese & heaping 1 tbsp sauce. Roll up tortillas; place seam sides down in baking dish. Pour remaining sauce evenly over tortillas.
4
Cover loosely with foil; bake 25 - 30 minutes or until thoroughly heated.
5
Sprinkle with reserved 1/2 C cheese. Bake uncovered 2 - 3 minutes longer or until cheese is melted. Sprinkle with peanuts.
6
In small bowl, stir lime juice into sour cream until mixed. Top individual servings with sour cream mixture & cilantro.
7
NOTE: 1 C shredded mild white Cheddar cheese & 1 C Monterey Jack cheese can be used instead of the cheese blend.
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