Peanut Butter Mole Enchiladas

Recipe from Margaret Martinez, Westminster

March 13, 2008

INGREDIENTS

Sauce

2 cans (10 oz each) Old El Paso mild enchilada sauce
1/2 cup JIF Creamy Peanut Butter
1/2 teaspoon Domino or C&H Granulated 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 (11.5 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. 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.

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

High Altitude (3500-6500 ft): Heat oven to 350°F.