Sweet and Spicy Chicken Enchiladas. Enchiladas filled with ground chicken and assorted additions. Spicy Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. The idea for these otherworldy creamy chili enchiladas came from my Salsa Verde Honey Lime Chicken Enchiladas that are tangy, sweet and spicy and still one of Patrick's favorite recipes of all time.

These have been one of my most popular recipes since I first posted, which I I was disappointed in these unfortunately. The sauce was too sweet and I feel like it would have been Restaurant quality enchiladas. I love the spicy of the chipotle peppers and they might be too much. You can have Sweet and Spicy Chicken Enchiladas using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sweet and Spicy Chicken Enchiladas

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

Spicy Chicken Enchiladas: These are probably the best chicken enchiladas I've ever had. Crushed tomatoes, chipotle chilis in adobo sauce, chicken broth, cumin, chipotle chili powder for a smoky and slightly spicy flavor. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. Adding in some diced jalapeno in place of the green chiles will spice the dish up if you like that sort of thing.

Sweet and Spicy Chicken Enchiladas step by step

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..

My daughter is a bit of a wimp when it comes. These Thai Chicken Enchiladas are everything I love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy, and flavorful! My daughter, Kelsey, made these delicious Thai Chicken Enchiladas for her dinner group at college and everyone raved about how good they were. These Green Chile Chicken Enchiladas have the perfect combination of flavors.