Number of portions: 24
Size of portions: 1 Enchilada
SunButter Chicken Enchiladas
3 cups taco sauce
1/2 cup SunButter Creamy
1/2 cup diced green chillies
24 tortillas, soft 8-inch flour or 6-inch corn
8 cups chicken, cooked, shredded
1/4 cup lime juice
2 cups shredded cheddar cheese
1 cup crumbled queso fresco
1/2 cup rough chopped fresh cilantro
1/4 cup finely chopped red onion
Heat oven to 425°F. Spray baking trays with cooking spray; set aside.
In large bowl, whisk taco sauce and SunButter until well blended. Stir in green chilies. Reserve 2 cups of sauce for baking. Toss non-reserved sauce with chicken. Spoon into each tortilla and roll to enclose.
Arrange rolled tortillas, seam side down on baking trays.
Stir lime juice into reserved sauce and pour down center of rolled tortillas. Sprinkle with cheddar cheese.
Bake for 20 minutes or until heated through.
Toss queso fresco with cilantro and red onion; sprinkle on top of each serving.