Not exact matches
Combine remaining 1 1/2
cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour
over chicken mixture.
Spread reserved 1
cup chicken mixture evenly
over enchiladas.
Add remaining
chicken mixture, ladle one
cup of enchilada sauce
over mix and cover evenly with tortillas.
Spoon about 2/3
cup of
chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce
over top and then sprinkle with shredded cheddar cheese and olives.
Working one at a time, spread 1/4
cup chicken mixture down the center of tortilla and fold one side
over filling, then continue to roll enchilada onto itself.
To assemble your quesadilla, place about a 1/2
cup of the
chicken mixture on one half of a flat tortilla and spread, then fold
over and press.