Jerk Chicken Enchiladas With Habanero-Sour Cream Sauce

For those times you crave Tex-Mex with a little island flair, these jerk chicken enchiladas are just what you need. Lightly fried corn tortillas are stuffed with flavorful jerk chicken and plenty of cheese, smothered with a creamy habanero sour cream sauce and then baked to perfection. Serve with a refreshing margarita and you have yourself one festive meal that's sure to please.

Course Main Dish

Cuisine Caribbean, Tex-Mex

Prep Time 40

Cook Time 20

Total Time 1

Servings enchiladas

Calories 827kcal

Author Amanda McGrory-Dixon

Equipment

Large skillet
9-inch-by-13-inch baking dish

Ingredients

Habanero-Sour Cream Sauce

1 tablespoon canola oil
½ cup chopped onion
1 habanero stem removed, seeds and membrane left intact, chopped
3 garlic cloves minced or grated
3 tablespoons all-purpose flour
3 tablespoons salted butter
2 cups chicken stock
1 cup sour cream

Jerk Chicken Enchiladas

Canola oil for frying
8 corn tortillas
3 cups Monterey Jack cheese shredded, divided
1 ½ cups shredded jerk chicken can substitute regular shredded chicken generously sprinkled with dry jerk seasoning
Toppings of your choice e.g., jerk salsa (highly recommended), cilantro, avocado, red onion

Instructions

Habanero-Sour Cream Sauce

In a skillet over medium heat, cook chopped onion and chopped habanero with seeds until softened, about four to five minutes. Add garlic and cook for about 30 seconds, stirring constantly.
Whisk in flour and butter and cook until the flour flavor cooks out, about two to three minutes, whisking constantly. Slowly pour in chicken stock and whisk until smooth. Bring to a simmer and cook until thickens, about five minutes. Take off heat and stir in sour cream until smooth.

Jerk Chicken Enchiladas

Heat oven to 375 degrees. Spread about half a cup of the habanero-sour cream sauce on the bottom of a greased baking dish. Set the rest of the sour cream sauce aside.
Add enough oil to cover the bottom of a clean skillet and heat over medium-high heat until shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and cook for another 30 seconds. While the corn tortilla is still warm, spoon in jerk chicken and cheese. Roll and place seam-side down in the baking pan. Repeat with all tortillas. If necessary, add more oil to the skillet.
Top the enchiladas with the remaining habanero-sour cream sauce and cheese. Bake for 20 minutes. Remove from oven, cover with foil and let sit for about 10 minutes to set and prevent the enchiladas from falling apart when serving. Garnish with desired toppings. Enjoy!

Notes

For full tips, please see blog post.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition