SunButter Chicken Enchiladas

Start to Finish: 45 Minutes

Servings: 12 Enchiladas



2 (7 oz) jars medium taco sauce

1/4 cup SunButter Creamy

1/4 cup diced green chilies

12 soft corn or flour tortillas

4 cups cooked, shredded chicken

2 tablespoons lime juice

1 cup shredded cheddar cheese

1/2 cup crumbled queso fresco

1/4 cup roasted sunflower seeds

1/4 cup fresh cilantro leaves

2 tablespoons finely chopped red onion



  1. Heat oven to 425°F.
  2. In large bowl whisk taco sauce and SunButter, stir in chiles. Set aside 1 cup of this sauce for later.
  3. Add shredded chicken to bowl of sauce, toss to coat chicken. Divide coated chicken between 12 tortillas and roll to enclose.
  4. Arrange rolled tortillas, seam side down, in 9×13-inch casserole dish.
  5. Add lime juice to reserved taco sauce mixture. Pour sauce down center of casserole dish. Sprinkle with cheddar cheese. Bake for 20 minutes or until heated through.
  6. Toss queso fresco with sunflower seeds, cilantro and red onion. Scatter over top of casserole.

TIP: For an even quicker dinner, start with already cooked rotisserie deli chicken.

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