I know, I know, Jerk Chicken Enchiladas? But hey, this is Multi Culti Toronto and, hey, there are Korean tacos being sold everywhere these days!
I was trying to look for a dinner for our belated 11th anniversary celebration a few weeks ago and things involving (1) meat, (2) tomato sauce, (3) spice, and (4) something bread-y, are generally more of a hit with Adam than say, bean and grain-based dishes. So my strange mind came up with this recipe. While it may be strange, it is definitely delicious and for sure something I'll be making again!!
We're such losers though. We talked about going to a movie, out for drinks, or ordering in, but right after we dropped the girls off at my in-laws' for a sleepover, we went home, opened a nice bottle of wine, made this for dinner and were in bed by 9:30pm. But relaxing at home, just the two of us, is one of our favorite things to do, and Adam did have to catch a 5am flight to Vancouver the next morning. Hey, we're cheap dates!
Jerk Chicken Enchiladas
1 lb ground chicken (or 350g block of tempeh, crumbled)
1 can pineapple tidbits with juice, or 1 whole pineapple, peeled, cored and cut into bite sized pieces
2 tbls finely chopped fresh ginger
2 cloves garlic, minced
Jerk paste, to taste*
1/4 cup coconut flour
1/4 cup cider vinegar
2 red bell peppers, cut into strips
1 large onion, thinly cut
1 head kale, torn into pieces
2 cloves garlic
Caribbean 'green seasoning' or other hot sauce, to taste (optional)
1 can tomato paste
1/4 tsp salt
Pinch of ground allspice
Simmer ground chicken (or tempeh) with pineapple, ginger, garlic and spice paste. Once chicken is cooked through, add coconut flour and continue to cook over low heat until most of the liquid has been absorbed.
Meanwhile, sauté peppers, onion, garlic, hot sauce and seasonings with vinegar in a large skillet. Allow peppers and onion to soften and sweeten up. Add kale. Once kale has wilted, stir in tomato paste.
Assemble your enchiladas by spreading desired amount of chicken mixture onto whole grain tortillas and topping with veggies and some cheese (such as Pepper Jack), if desired. Place enchiladas side by side on a parchment-lined baking sheet and top with more veggies and cheese (if using cheese). Bake at 425F until cheese melts. Makes 6 large enchiladas.
*Most jerk pastes are quite spicy. One tbls of mine made these super spicy. You can either use less, or make your own if you don't want the heat.
This recipe was submitted to Vegetarian Mamma's Gluten-Free Friday.