Kraft Peanut Butter Chicken Enchiladas with Rich Chipotle Enchilada Sauce (Enhanced)

Ingredients

• 1/4 cup Kraft Peanut Butter
• 1 cup Campbell's Broth (Chicken)
• 1.5 lbs, cooked and shredded Chicken Breast
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 2 tbsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• 2 tbsp Tomato Paste
• 1-2, minced (adjust to taste) Chipotle Peppers in Adobo Sauce
• 1 tbsp Corn Starch
• 2 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 12, warmed Corn Tortillas
• 2 cups, divided Shredded Cheese (cheddar or Monterey Jack)
• Optional, for serving Sour Cream
• Optional, for serving Green Onion

Instructions

1. Cook Chicken: Boil, bake, or grill chicken until fully cooked. Shred or dice. **Ingredient Note:** Already cooked rotisserie chicken is a great shortcut.
2. Prepare Rich Chipotle Enchilada Sauce: In a medium saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic; cook until softened, about 5 minutes. Stir in chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute more. Stir in tomato paste and minced chipotle peppers. Cook another minute. **Flavor Enhancement:** Smoking paprika enhances smoky profile.
3. Add Liquids: Stir in Campbell's Broth and Kraft Peanut Butter. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Thicken Sauce: In a small bowl, whisk together corn starch and 2 tablespoons of cold water. Pour into the simmering sauce and cook, stirring constantly, until the sauce has thickened.
5. Combine Chicken and Sauce: In a large bowl, combine the cooked chicken with 1 cup of the enchilada sauce. Add ½ cup shredded cheese. **Flavor Enhancement:** Mixing cheese into the filling adds extra richness
6. Warm Tortillas: Lightly fry corn tortillas in a pan with a touch of oil, or microwave until pliable. **Technique Refinement:** Frying briefly gives better texture
7. Assemble Enchiladas: Fill each tortilla with the chicken mixture and roll up. Place seam-side down in a baking dish.
8. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1 1/2 cups of shredded cheese.
9. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. **Technique Refinement:** Don't overbake to keep moist
10. Garnish and Serve: Let cool slightly. Garnish with sour cream and green onion, if desired. Serve immediately. **Flavor Enhancement:** Cooled slightly enchiladas are less likely to fall apart when served.

Cuisine: Mexican

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: Dinner