Steps to Prepare Speedy Sweet and Spicy Chicken Enchiladas

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Before you jump to Sweet and Spicy Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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You may well prefer preparing food with your oven, but using a microwave instead will cost you much less money. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically efficient when it's full before a cycle is going. Don't dry the dishes using heat, utilize the cool dry or air dry options to increase the money you save.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Green living is not really that difficult. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to sweet and spicy chicken enchiladas recipe. 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:

1. Get 2 of whole wheat tortillas.
2. You need 4 oz of chicken breast.
3. You need 1/3 cup of shredded cheddar cheese.
4. Prepare 1/3 cup of pineapple.
5. You need 1/4 cup of red pepper.
6. Use 1/4 cup of green pepper.
7. Use 1/4 cup of onion.
8. Take 1 slice of pepperjack cheese.
9. Take 3 tbsp of Carribean-Jerk sauce.
10. You need 2 tbsp of fat free ranch.
11. Get 1/4 tsp of ground black pepper.
12. Provide 1/4 tsp of ground cumin.
13. Get 1/4 tsp of garlic salt.

Instructions to make Sweet and Spicy Chicken Enchiladas:

1. Preheat oven to 375°F. Bring frying pan to medium heat..
2. Season chicken with garlic salt, black pepper, and cumin. Add to frying pan and cook until 165°F..
3. Wash all veggies. Dice and combine in mixing bowl with pineapple..
4. In small bowl, combine Carribean-Jerk sauce and ranch. Whisk together..
5. When chicken is done, shred and add to mixing bowl. Stir in shredded cheddar, and half the jerky ranch..
6. 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..
7. Cover with aluminum foil and cook for 25 minutes..

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