Sweet and Spicy Chicken Enchiladas

• 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.

whole wheat tortillas, chicken breast, cheddar cheese, pineapple, red pepper, green pepper, onion, pepperjack cheese, sauce, ranch, ground black pepper, ground cumin, garlic

Taken from cookpad.com/us/recipes/340393-sweet-and-spicy-chicken-enchiladas (may not work)