- 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, 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 pound boneless skinless chicken breasts
- 4 Old El Paso® flour tortillas for burritos
- 1 avocado, pitted, peeled and thinly sliced
- 1/2 cup crumbled queso fresco cheese or fresh mozzarella cheese
- 1/2 cup sour cream
- 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 degrees 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.