

I half made-my-own pattern and stole from some websites. What I used was from here and here.



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 strips; 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. 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. **We aren't huge cheese or sour cream fans, so we usually just serve it with avocados, rice and beans (Plus the rice and beans is all Annabelle would want to/can eat) . And this says it makes four servings, but we get more out of it.** |





