Ingredients:
- 2 jars (7 oz) medium taco sauce
- 1/4 cup Hot & Spicy 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
Instructions:
Preheat the oven to 425°F. Whisk the taco sauce with the Hot & Spicy 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.
