Peanut Butter Chicken Enchiladas

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Peanut Butter Chicken Enchiladas

Peanut Butter Chicken Enchiladas

Servings 12
Calories 264 kcal


  • 2 jars (7 oz.) medium taco sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup chopped chiles
  • 12 soft corn (or flour) tortillas
  • 4 cups shredded, cooked chicken
  • 2 tbsp lime juice
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled queso fresco
  • 1/4 cup fresh cilantro leaves
  • 2 tbsp finely chopped red onion
  • 1/4 cup finely chopped peanuts


  • Preheat the oven to 425°F. Whisk the taco sauce with the peanut butter; stir in the chilies. Toss all but 1 cup of the sauce with the shredded chicken. Spoon chicken into tortillas and fold to enclose.
  • Arrange the rolled tortillas, seam side down, in a 9 x 13-inch casserole dish. Stir lime juice into the reserved sauce mixture. Pour the sauce down the center of the casserole dish; sprinkle with cheddar cheese. Bake for 20 minutes or until heated through.
  • Toss the queso fresco with the peanuts, cilantro and red onion. Scatter over the top of the casserole.
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