Ingredients
1
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup JIF® Creamy Peanut Butter
1/4
cup raisins
1
small chipotle chile in adobo sauce (from 7-oz can), seeded
1/2
cup chicken broth
1
clove garlic, finely chopped
2
tablespoons semisweet chocolate chips
2
tablespoons ground ancho chile pepper or chili powder
1/2
teaspoon pumpkin pie spice
1/4
teaspoon ground coriander
1
lb boneless skinless chicken breasts
4
Old El Paso™ flour tortillas for burritos (from 11-oz package)
1
avocado, pitted, peeled and thinly sliced
1/2
cup crumbled queso fresco cheese or fresh mozzarella cheese
1/2
cup sour cream
Preparation
In blender or food processor, place salsa, peanut butter, raisins, chipotle chile, broth, garlic, chocolate chips, ground chile pepper, pumpkin pie spice and coriander. Cover; blend until smooth.
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce. Reduce heat to low. Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Remove chicken from skillet to cutting board; cut crosswise into 1/4-inch slices. Return chicken to skillet; stir to coat with sauce.
Heat tortillas as directed on package. To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla. Top with avocado, cheese and sour cream. Fold tortillas in half over filling. Serve immediately.
