2poundsground chicken (minced chicken) - boneless and skinless chicken breast
3cansenchilada sauce - mild red, 8 ounces each can
1 ½cupsColby Jack cheese - divided
1teaspoonsalt - to taste
1teaspoonground black pepper - to taste
2tablespoonsJamaican jerk seasoning - to taste
⅔cupwater
6shellsflour burrito shells
Instructions
Pan fry ground chicken in a skillet with the oil. Add salt, pepper, and jerk seasoning to taste. Taste the chicken to see if you need more seasoning. (You want the chicken to have flavor but not too spicy. Even if you like spicy food, once the chicken is mixed with the enchilada sauce, it really kicks up the heat!)
Put chicken in a large mixing bowl with 1 ½ cans of enchilada sauce and ¾ cups of cheese. Mix well.
Divide the chicken mixture onto the burrito shells. Roll up how you would a burrito.
Pour about ½ can of sauce into the bottom of a 9×13 pan.
Put enchiladas seam side down in the pan. Pour the remaining sauce on top and sprinkle with the remaining cheese.
Back in the oven at 350°F for 15 minutes, or until the cheese is melted.