Ingredients:
2 cups shredded jerk chicken
1.5 cups of Walkerswood jerk marinade
8 corn tortillas
Optional: 1/2 cup shredded part skim mozzarella cheese (add 1 point)

Directions:

1. Preheat your oven to 400 degrees.
2. Warm up the tortillas in the microwave until they are soft and pliable. This is really important or the tortillas will break.
3. Using a large glass baking dish, begin assembling your enchiladas. First place 1/2 cup of shredded chicken into the center of the tortilla and roll together. Place the enchiladas side by side until you have completed all 8.
4. Pour one cup of the jerk marinade over all of the enchiladas and bake for 10-15 minutes until warmed through. If you want, you can sprinkle some mozzarella cheese over the enchiladas at this point. I prefer mine without the cheese, so if you add the cheese, make sure to add the points.
5. Serve with the remaining 1/2 cup of Walkerswood Jerk Marinade.