- 1 lb chicken breast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp Chile powder
- 2 Tbsp canola oil
- 1/4 cup all-purpose flour
- 1/3 cup creamy peanut butter
- 2 cups chicken broth lower sodium
- 2 1/2 tsp paprika
- 1 tsp cumin
- 2 tsp Chile powder
- 1/2 tsp cayenne powder
- 16 corn tortillas
Season chicken with onion powder, garlic powder, black pepper, ground cumin, salt, paprika, and Chile powder. Cook in instant pot on manual for 20 minutes and then shred. Alternatively, if you have leftover rotisserie chicken, you can add all seasoning except salt and mix to combine.
Meanwhile, in a medium saucepan on medium heat, add canola oil and flour. Stir to make roux; mixture should become light brown. Add peanut butter and stir to combine; sauce will be thick and start to bubble. Add chicken broth and stir to incorporate.
Season with paprika, ground cumin, Chile powder, and cayenne powder. Taste and adjust seasoning as desired. Continue to cook until sauce has thickened, about 5 minutes. Turn heat to low to keep warm while assembling enchiladas.
Preheat oven to 350°. Place warm and damp towel over stack of corn tortillas to prevent breaking.
Spread a small amount of sauce (about 1 teaspoon) in a line down the middle of a corn tortilla. Place a small amount of chicken (about 1 oz) along the same line; you can also add cheese or beans if desired. Roll tortilla around chicken and place seam-side down in a baking dish. Repeat until all of chicken and tortillas have been used. Top enchiladas with the rest of the sauce, and cheese if desired.
Bake at 350° for 10 minutes, until sauce and cheese have set. Top with desired toppings; suggestions include avocado, cilantro, shredded lettuce, cheese, diced tomato, beans, lime juice, diced onion.
Nutrition per serving (2 enchiladas, no toppings): 340 Calories; 13.5g Total Fat (2.5g Saturated); 258mg Sodium; 29.5g Carbohydrates; 4g Dietary Fiber; 2g Sugar; 25g Protein