Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, sweet and spicy chicken enchiladas. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Sweet and Spicy Chicken Enchiladas is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Sweet and Spicy Chicken Enchiladas is something which I’ve loved my whole life. They’re fine and they look fantastic.
Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. This chicken enchilada recipe is the perfect dinner when you're craving Mexican food. Speedy chicken enchilada recipe made with shredded rotisserie chicken, enchilada sauce and shredded cheese.
To begin with this particular recipe, we must prepare a few components. You can have sweet and spicy chicken enchiladas using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sweet and Spicy Chicken Enchiladas:
- Make ready 2 whole wheat tortillas
- Make ready 4 oz chicken breast
- Take 1/3 cup shredded cheddar cheese
- Make ready 1/3 cup pineapple
- Get 1/4 cup red pepper
- Take 1/4 cup green pepper
- Make ready 1/4 cup onion
- Get 1 slice pepperjack cheese
- Take 3 tbsp Carribean-Jerk sauce
- Take 2 tbsp fat free ranch
- Get 1/4 tsp ground black pepper
- Take 1/4 tsp ground cumin
- Prepare 1/4 tsp garlic salt
Crushed tomatoes, chipotle chilis in adobo sauce, chicken broth, cumin, chipotle chili powder for a smoky and slightly spicy flavor. Here is one of my favorite ways to make cheesy saucy chicken enchiladas. This dish is a twist on entomatadas, a Mexican enchilada-like dish made with fried tortillas and a spicy tomato sauce. Incredible black bean chicken enchiladas with a slightly sweet and spicy pumpkin sour cream sauce.
Instructions to make Sweet and Spicy Chicken Enchiladas:
- Preheat oven to 375°F. Bring frying pan to medium heat.
- Season chicken with garlic salt, black pepper, and cumin. Add to frying pan and cook until 165°F.
- Wash all veggies. Dice and combine in mixing bowl with pineapple.
- In small bowl, combine Carribean-Jerk sauce and ranch. Whisk together.
- When chicken is done, shred and add to mixing bowl. Stir in shredded cheddar, and half the jerky ranch.
- In center of tortillas, add chicken/veggie mix. Wrap tortillas closed, and place in buttered pan. Pour remaining sauce on top, and finish with pepperjack cheese.
- Cover with aluminum foil and cook for 25 minutes.
Irresistible and a great way to use up extra pumpkin! These Green Chile Chicken Enchiladas have the perfect combination of flavors. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a Cooked Green Chile Chicken Enchiladas can be stored in an airtight container in the fridge. The Thai spicy peanut sauce worked really well in the Thai chicken 'mole' earlier in the week and why I was enjoying it I was thinking of other ways that could With the chicken being covered in the peanut sauce and melted cheese, the first thing that came to mind was enchiladas, the Mexican dish where. Learn how to make Easy Chicken Enchiladas with a cheesy top!
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