Sweet and Spicy Chicken Enchiladas Recipe

Name: Sweet and Spicy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole wheat tortillas; 4 oz chicken breast; 1/3 cup shredded cheddar cheese; 1/3 cup pineapple; 1/4 cup red pepper; 1/4 cup green pepper; 1/4 cup onion; 1 slice pepperjack cheese; 3 tbsp Carribean-Jerk sauce; 2 tbsp fat free ranch; 1/4 tsp ground black pepper; 1/4 tsp ground cumin; 1/4 tsp garlic salt

Servings: persons

2 whole wheat tortillas
4 oz chicken breast
1/3 cup shredded cheddar cheese
1/3 cup pineapple
1/4 cup red pepper
1/4 cup green pepper
1/4 cup onion
1 slice pepperjack cheese
3 tbsp Carribean-Jerk sauce
2 tbsp fat free ranch
1/4 tsp ground black pepper
1/4 tsp ground cumin
1/4 tsp garlic salt

1
Preheat oven to 375F.
2
Bring frying pan to medium heat.
3
Season chicken with garlic salt, black pepper, and cumin.
4
Add to frying pan and cook until 165F.
5
Wash all veggies.
6
Dice and combine in mixing bowl with pineapple.
7
In small bowl, combine Carribean-Jerk sauce and ranch.
8
Whisk together.
9
When chicken is done, shred and add to mixing bowl.
10
Stir in shredded cheddar, and half the jerky ranch.
11
In center of tortillas, add chicken/veggie mix.
12
Wrap tortillas closed, and place in buttered pan.
13
Pour remaining sauce on top, and finish with pepperjack cheese.
14
Cover with aluminum foil and cook for 25 minutes.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole wheat tortillas, 4 oz chicken breast, 1/3 cup shredded cheddar cheese, 1/3 cup pineapple, and more.

Yes, Sweet and Spicy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet and Spicy Chicken Enchiladas

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