Ingredients:

• 2 jars (7 oz) medium taco sauce
• 1/4 cup Hot & Spicy 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

Instructions:

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