Caribbean-style Enchiladas


Caribbean-style Enchiladas

Tropical Delight Enchiladas

In the vibrant and flavorful world of Caribbean cuisine, we bring you a delightful twist on the classic Mexican dish - Enchiladas. Bursting with tropical flavors and spices, these Caribbean-style Enchiladas will transport your taste buds to the sunny shores of the Caribbean. Get ready to indulge in a fusion of cultures and enjoy a unique culinary experience.

Jan Dec

25 minutes

25 minutes

50 minutes

4 servings


Pescatarian, Dairy-free, Gluten-free (if using gluten-free tortillas), Nut-free, Low-carb (if using low-carb tortillas)

Seafood, Wheat (if using regular flour tortillas)

Vegan, Vegetarian, Paleo, Keto, High-protein


While the original Mexican Enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Caribbean adaptation infuses the dish with tropical ingredients such as plantains, coconut, and fresh seafood. The flavors are bolder, spicier, and reflect the vibrant Caribbean culinary traditions. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat: 20g (Saturated Fat: 12g)
  • Carbohydrates: 45g (Sugars: 10g)
  • Protein: 25g
  • Fiber: 5g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 180°C (350°F).
  2. 2.
    In a large skillet, heat some oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are tender.
  3. 3.
    Add the sliced plantain to the skillet and cook until golden brown.
  4. 4.
    In a separate saucepan, combine the coconut milk, tomato sauce, Caribbean jerk seasoning, ground cumin, and paprika. Simmer for 5 minutes.
  5. 5.
    Add the cooked and shredded seafood to the skillet with the vegetables and plantains. Season with salt and pepper to taste.
  6. 6.
    Pour half of the coconut-tomato sauce into a baking dish.
  7. 7.
    Spoon the seafood and vegetable mixture onto each flour tortilla, roll them up, and place them seam-side down in the baking dish.
  8. 8.
    Pour the remaining coconut-tomato sauce over the enchiladas and sprinkle with shredded cheese.
  9. 9.
    Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

  • Plantain — Choose ripe plantains with yellow skin for a sweeter flavor and softer texture.
  • Caribbean jerk seasoning — Adjust the amount according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
  • Seafood — Use fresh seafood of your choice, such as shrimp, fish, or lobster. Ensure it is cooked and shredded before adding it to the enchiladas.

Tips & Tricks

  • If you prefer a vegetarian version, substitute the seafood with grilled vegetables or black beans.
  • For an extra tropical touch, serve the enchiladas with a side of fresh mango salsa.
  • If you can't find Caribbean jerk seasoning, you can make your own by combining spices like allspice, thyme, cinnamon, nutmeg, and cayenne pepper.
  • Experiment with different types of cheese, such as pepper jack or coconut-infused cheese, for added Caribbean flair.
  • To make the dish spicier, leave the seeds in the jalapeno pepper or add a dash of hot sauce to the coconut-tomato sauce.

Serving advice

Serve the Caribbean-style Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of coconut rice and a refreshing tropical salad for a complete Caribbean meal experience.

Presentation advice

Arrange the enchiladas on a colorful platter, drizzle some extra coconut-tomato sauce on top, and sprinkle with chopped cilantro for an appealing presentation. Serve with a wedge of lime for an extra burst of citrus flavor.