Jerk Chicken Enchiladas

By: Chef Kingsley Grant CAIV

Makes 16 Jerk Chicken Enchiladas


1 Whole Chicken

1 teaspoon Cumin

1 teaspoon fresh garlic

1 cup chopped onion

2 teaspoon Jerk seasoning

1/4 teaspoon salt

Boil all ingredients in large stock pot for one and a half hours.  Remove chicken from stock, chill quickly, and shred all the meat off the bone.

Making the filling Sauce:

1 large sliced onion

1 large sliced green bell pepper

1 large can of red enchilada sauce

1 teaspoon jerk seasoning

¼ cup Olive Oil

Sautee onions and pepper in olive oil. Add jerk seasoning and shredded chicken for ten minutes, and then add enchilada sauce. Simmer 30 minutes.

Stuffing the Enchiladas:

16 warm yellow corn tortillas

3 cups shredded Mexican cheese

1 large can red enchilada sauce

¼ cup fresh chopped cilantro

¼ cup sour cream

Wrap two tablespoons of chicken mix and one tablespoon of cheese in each tortilla. Lay in casserole dish with a layer of enchilada sauce on the bottom. Finally, cover all tortillas with enchilada sauce and the remaining cheese. Bake for 30 minutes at 325. Sprinkle with chopped fresh cilantro and serve with sour cream.  Yum Yum!

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