Peanut Butter Chicken Enchiladas

2 jars (7 oz) medium taco sauce
1/4 cup creamy 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

Preheat the oven to 425°F. Whisk the taco sauce with the 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.

Makes 12 servings.

Calories per serving: 264, Fat 10g, Cholesterol 69mg, Sodium 631mg, Carbohydrates 18g, Fiber 0.5g, Sugar 0.5g, Protein 20g