Celebrate the “United States of Peanut Butter” and show us your hometown PB pride in our 2014 PB My Way recipe contest. Now through March 31, enter your favorite regionally-flavored peanut butter recipe to SouthernPeanutGrowers@gmail.com or on our Facebook page here for a chance to win prizes. From the Southwest region? Here’s some local inspiration:
Southwestern cuisine is known for encompassing numerous cultural influences, including those of Mexican, Spanish and Native American heritages, so it’s no stranger to unlikely blends of flavors and ingredients. In this spirit, we’ve got a doozy for you to add to your rotation: Peanut Butter Chicken Enchiladas. Trust us on this one – the combination of spicy chiles and creamy PB gives this dish balance and richness. Once you try this dish, you’ll never go back to regular enchiladas again!
Peanut Butter Chicken Enchiladas
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes: 12 servings
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 finely chopped peanuts
1/4 cup fresh cilantro leaves
2 tbsp finely chopped red onion
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.
Calories per serving: 264, Fat 10g, Cholesterol 69mg, Sodium 631mg, Carbohydrates 18g, Fiber 0.5g, Sugar 0.5g, Protein 20g