Step 1

In a skillet over medium heat, cook chopped onion and chopped habanero with seeds until softened, about four to five minutes. Add garlic and cook for about 30 seconds, stirring constantly.

Step 2

Whisk in flour and butter and cook until the flour flavor cooks out, about two to three minutes, whisking constantly. Slowly pour in chicken stock and whisk until smooth. Bring to a simmer and cook until thickens, about five minutes. Take off heat and stir in sour cream until smooth.

Step 3

Heat oven to 375 degrees. Spread about half a cup of the habanero-sour cream sauce  on the bottom of a greased baking dish. Set the rest of the sour cream sauce aside.

Step 4

Add enough oil to cover the bottom of a clean skillet and heat over medium-high heat until shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and cook for another 30 seconds. While the corn tortilla is still warm, spoon in jerk chicken and cheese. Roll and place seam-side down in the baking pan. Repeat with all tortillas. If necessary, add more oil to the skillet.

Step 5

Top the enchiladas with the remaining habanero-sour cream sauce and cheese. Bake for 20 minutes. Remove from oven, cover with foil and let sit for about 10 minutes to set and prevent the enchiladas from falling apart when serving. Garnish with desired toppings. Enjoy!