Skip to main content

Jerk Chicken (or Vegan) Enchiladas


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.

Comments

  1. As long as whatever you did to celebrate makes you happy, is what counts! And these enchiladas do sound seriously delicious!

    ReplyDelete
  2. I love the jerk seasoning! :) Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Japanese 7-Spice Kelp Noodles

I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available.  My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic.  I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch.  I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat!  I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes.  You'll get all the flavour without the heat. I served these noodles with a mix of seafood (

Blackfly Coolers: Product Review

Summer is over! Well, at least if you're a student. Officially it doesn't end for a few weeks, and it certainly still feels like summer. Yeah, I hate it. This f*cking hot, humid weather needs to end NOW! We made the most of our last weekend of the summer with our annual trip to the CNE on Friday, with a crowd of friends. It wasn't unbearably lot, thank goodness, and the girls and their friends had a blast on the rides.  Saturday I had to work, and Sunday was errand day. Monday we took the girls berry/apple/pear picking but didn't last long due to the heat. I organized the house to prepare for the construction workers starting back up yesterday, while Adam took the girls for a swim in our neighbourhood pool. Yesterday was the first day of school. Grade 2 and Grade 5. Yep, the girls are growing up.  We are fortunate that the girls don't have much anxiety about school, they are so much more confident than I ever was as a kid! But now, in the midst of our reno ch

How to Look Like a Celebrity

Okay, I know you're going to be interested in this post! I am sure virtually every woman in North America has wondered how Hollywood celebrities achieve such 'perfect' bodies.  Well, at CAN FIT PRO last week, one of Hollywood's top fitness trainers, Eric the Trainer , was there to tell us fitness professionals the secrets! Eric the Trainer, gave several presentations, and I caught the one on Celebrity Secrets, and it was most interesting!!!  I also found some of what he said rather disturbing. First off, he was very upfront about the fact that celebrities come to him for improve their appearance.  Not to improve their health or athletic performance.  To look their best.  He admitted that his approach then, is entirely dedicated to that end. Male and female celebrities are trained in completely different ways because Hollywood wants women to be lithe and thin and in his words, "look like they dropped out of heaven looking this way without every having ste