Recipe

Cayman Islands-style Regias Enchiladas

Caribbean Delight Enchiladas: A Fusion of Mexican and Cayman Islands Flavors

4.6 out of 5

Indulge in the vibrant flavors of the Caribbean with this unique twist on the classic Mexican dish, enchiladas. This recipe combines the traditional elements of Enchiladas Regias with the tropical essence of Cayman Islands cuisine, resulting in a mouthwatering fusion that will transport your taste buds to paradise.

Sandwich/Wrap› Wrap› Enchiladas regias

Cuisine of the Americas› North American cuisine› Mexican cuisine

Cuisine of the Americas› Caribbean cuisine› Cayman Islands cuisine

Preparation time

30 minutes

Cooking time

25 minutes

Total time

55 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free (if omitting cheese), Gluten-free (if using corn tortillas), Nut-free, Low-carb (if using lettuce wraps instead of tortillas)

Allergens

Dairy (if using cheese), Gluten (if using flour tortillas)

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-fat

Ingredients

In this adaptation, the traditional Mexican enchilada recipe is infused with the flavors of the Cayman Islands. The original Enchiladas Regias typically feature a spicier sauce and may include ingredients like chorizo and refried beans. In the Cayman Islands-style version, the sauce incorporates tropical elements such as pineapple and scotch bonnet peppers, adding a sweet and spicy twist to the dish. Additionally, the use of local Caribbean spices and the inclusion of bell peppers and onions give this recipe a distinct flavor profile. We alse have the original recipe for Enchiladas regias, so you can check it out.

8 flour tortillas 8 flour tortillas
2 cups (470ml) shredded chicken 2 cups (470ml) shredded chicken
1 cup (240ml) diced bell peppers (assorted colors) 1 cup (240ml) diced bell peppers (assorted colors)
1 cup (240ml) diced onions 1 cup (240ml) diced onions
1 cup (240ml) diced fresh pineapple 1 cup (240ml) diced fresh pineapple
2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon dried oregano 1 teaspoon dried oregano
1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
1 cup (240g) shredded cheese (cheddar or Monterey Jack) 1 cup (240g) shredded cheese (cheddar or Monterey Jack)
Fresh cilantro, for garnish Fresh cilantro, for garnish
Salt and pepper, to taste Salt and pepper, to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 18g, 8g
Carbohydrates (total, sugars): 40g, 8g
Protein: 30g
Fiber: 6g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a large skillet, heat some oil over medium heat. Sauté the diced bell peppers and onions until they become tender.
3.
Add the minced garlic, minced scotch bonnet peppers, cumin, paprika, and dried oregano to the skillet. Stir well to combine the flavors.
4.
Pour in the tomato sauce and chicken broth. Stir and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
5.
In a separate bowl, combine the shredded chicken, diced pineapple, and half of the sauce. Mix well.
6.
Warm the flour tortillas in a microwave or on a stovetop griddle to make them pliable.
7.
Spoon the chicken and pineapple mixture onto each tortilla and roll them up tightly. Place the rolled enchiladas in a baking dish.
8.
Pour the remaining sauce over the enchiladas, ensuring they are fully covered.
9.
Sprinkle the shredded cheese evenly over the top of the enchiladas.
10.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11.
Garnish with fresh cilantro before serving.

Treat your ingredients with care...

Chicken — Ensure the chicken is fully cooked and shredded before mixing it with the other ingredients.
Scotch bonnet peppers — Use gloves when handling the peppers to avoid skin irritation. Adjust the amount according to your desired level of spiciness.
Pineapple — Use fresh pineapple for the best flavor. Canned pineapple can be used as a substitute if fresh is not available.
Tortillas — Warm the tortillas before rolling to prevent them from cracking.

Tips & Tricks

For a vegetarian version, substitute the shredded chicken with black beans or roasted vegetables.
Adjust the spiciness by adding more or fewer scotch bonnet peppers.
Serve the enchiladas with a side of fresh guacamole and sour cream for added creaminess.
Experiment with different types of cheese, such as pepper jack or queso fresco, for a unique flavor twist.
If you prefer a crispier texture, broil the enchiladas for a few minutes after baking.

Serving advice

Serve the Cayman Islands-style Regias Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice and a refreshing cucumber and tomato salad.

Presentation advice

Arrange the enchiladas on a platter, ensuring they are neatly rolled and covered in the vibrant sauce. Sprinkle some additional shredded cheese and cilantro on top for an appealing presentation.