Have you tried Trader Joe's new Salsa de Cacahuete yet? It is so good and Pat is so excited to share this new enchilada recipe using this insanely delicious salsa! Enchiladas also make for the best leftovers so make sure you make extra! Pat hopes you try this recipe next time you're craving some cheesy goodness in your life and enjoy!
4 tbsp Salsa de Cacahuete. Alternately, you can use your favorite salsa
8 flour tortillas
1-2 cups Mexican shredded cheese
Optional: Cotija cheese, cilantro, green onions for topping
Directions
Chicken
Instant Pot
add 1 tsp salt and 1 cup of water for 10 minutes on high pressure, then natural release of pressure for 5 minutes followed by manual release of pressure. Then drain and shred and chop the chicken
Stove Top
add chicken to a large pot, Cover chicken with water and tsp salt and add an additional inch of water, bring to a boil, and then reduce the heat to low and let it simmer for 15-16 minutes. Drain water and shred chicken
Enchiladas
Preheat oven to 350ºF
Add enough enchilada sauce to the bottom of a 10.5 x 7.5 baking dish. About 1/4 cup, and spread it all around
In a bowl, combine the shredded chicken with 1/4 cup of enchilada sauce and 4 tbsps of peanut salsa
Lay a tortilla on a flat surface, add 2-3 tbsps of the chicken mixture in a line on one end of the tortilla. Then add about 1.5 tbsp shredded cheese on top. Roll up the enchilada. Create a tight roll and add the tortilla seal side down in your casserole dish. Repeat with the remaining ingredients
Add another 1/4 cup of enchilada sauce to the top of the enchiladas. Top with more cheese and then bake it for 20 minutes or until the tortillas are slightly crisp on the outside. Garnish with fresh cilantro, cotija cheese, or green onions
