Peanut Butter Chicken Enchiladas

Seven states account for almost all peanuts grown in the U.S. Georgia, Alabama, Florida and Mississippi grow the major proportion of all peanuts followed by Texas, North Carolina, Virginia, and Oklahoma. Florida is known for the runner variety, which is used to make peanut butter. I think you’ll love the nutty twist on these enchiladas.

Peanut Butter Chicken Enchiladas
Yield: 12 servings

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

1. Preheat the oven to 425F.
2. 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.
3. Arrange the rolled tortillas, seam side down, in a 9-by-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.
4. Toss the queso fresco with the peanuts, cilantro and red onion. Scatter over the top of the casserole.

Click here to visit Heather’s Florida Kitchen.

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