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Main Dish • CaribbeanTex-Mex

Jerk Chicken Enchiladas With Habanero-Sour Cream Sauce Recipe

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.

4.9 from 173 votes
60 mins
Total Time
8
enchiladas
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Jerk Chicken Enchiladas With Habanero-Sour Cream Sauce

How to Make the Best Jerk Chicken Enchiladas With Habanero-Sour Cream Sauce

These jerk chicken enchiladas bring together the bold, spicy flavors of Caribbean cuisine with the beloved comfort of Tex-Mex cooking. The combination of smoky jerk-seasoned chicken and a creamy habanero-sour cream sauce creates a dish that’s both sophisticated and deeply satisfying. Stuffed into lightly fried corn tortillas and layered with melted Monterey Jack cheese, each bite delivers a perfect balance of heat, richness, and savory depth.

What makes this recipe special is the habanero-sour cream sauce—a silky, slightly spicy accompaniment that brings all the flavors together. The habanero provides just the right amount of heat without overwhelming the palate, while the sour cream adds a cooling, luxurious texture. Unlike many enchilada recipes that rely on heavy red or green sauces, this creamy alternative feels fresh and modern while still honoring traditional flavors.

Perfect for entertaining or a festive weeknight dinner, these enchiladas are best served with a side of cilantro-lime rice, black beans, and a cold margarita. The entire dish comes together in about an hour, making it an impressive yet manageable meal that’s sure to transport your guests straight to the Caribbean with every delicious bite.

Jerk Chicken Enchiladas With Habanero-Sour Cream Sauce

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.

4.9 from 173 votes
CourseMain Dish
CuisineCaribbeanTex-Mex
Keywordchicken enchiladas with sour cream sauce, jerk chicken enchiladas
Prep Time40 mins
Cook Time20 mins
Total Time60 mins
Servings8 enchiladas
Calories827kcal
AuthorRare Ivy
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Ingredients

Habanero-Sour Cream Sauce

Enchiladas

Instructions

Habanero-Sour Cream Sauce

  1. Heat canola oil in a saucepan over medium heat.
  2. Add chopped onion and habanero, sauté until softened.
  3. Add minced garlic and cook for 1 minute.
  4. Whisk in flour and butter to create a roux, cooking for 2 minutes.
  5. Gradually add chicken stock, stirring constantly to avoid lumps.
  6. Simmer until sauce thickens, about 5 minutes.
  7. Remove from heat and stir in sour cream until smooth.

Enchiladas

  1. Preheat oven to 350°F (175°C).
  2. Heat canola oil in a shallow pan and lightly fry each tortilla for 2-3 seconds per side to soften.
  3. Spread a thin layer of habanero-sour cream sauce on the bottom of a baking dish.
  4. Fill each tortilla with jerk chicken and cheese, roll tightly, and place seam-side down in the baking dish.
  5. Pour remaining sauce over the enchiladas and top with remaining cheese.
  6. Bake for 20 minutes until golden and bubbly.
  7. Serve with your choice of toppings such as cilantro, lime wedges, or diced jalapeños.

Notes

  • The habanero pepper can be adjusted to taste - remove seeds and membrane for less heat.
  • Pre-cooked rotisserie chicken can be shredded and seasoned with jerk spices if you don't have prepared jerk chicken.
  • This dish can be assembled ahead of time and refrigerated before baking.
  • Serve with rice, beans, and a refreshing margarita for a complete meal.
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