Jerk Chicken Enchiladas

Chicken breasts are cooked in jerk chicken sauce and used to fill halved tomato tortillas that are spread with melted pepper-jack cheese.

Ingredients:

• 10, 12" tomato tortillas
• 1 lb boneless, skinless chicken breasts
• 2 cups jerk chicken sauce
• 1 lb pepper-jack cheese
• 1 cup salsa verde
• 1/2 cup sour cream
• 2 cups water

Directions:

Cook chicken in the water and jerk sauce until very tender and falling apart. Cool and set aside. Melt cheese on low heat until spreadable. Split tortillas in half. Spread about a tablespoon of the pepper-jack cheese on tortilla. Place 2 tablespoons of cooled chicken across tortilla. Roll tortillas across the chicken to make a small tube filled with chicken. Place the tubes in a greased baking pan parallel to each other. When all tortillas are filled, pour remaining liquid from cooked chicken over tortillas. Bake for 20 minutes, or until heated through. Let rest at room temperature for 3 minutes before serving. Carefully take tubes out of pan and spoon salsa verde and a dollup of sour cream on top.

Number of Servings: 5

Notes from the Cook: Due to the spiciness of this dish it is best if served with a rice and beans dish made with coconut milk and pineapple juice. May also be served on a bed of sliced lettuce, diced tomatoes, and fresh pineapple chunks.