Savory and Spicy Chicken Enchiladas De Jocoque Recipe
The aroma of Mexican spices linger in the air as I prepare my recipe for Chicken Enchiladas De Jocoque. These enchiladas are rich, creamy, and bursting with flavors that will make taste buds dance with delight. In this recipe article, I will share my secrets for making the most delicious Chicken Enchiladas De Jocoque that you’ve ever tasted.
As a home chef who enjoys throwing parties, I know how difficult it can be to find the perfect dish that everyone will love. But I guarantee that this recipe will be a crowd-pleaser, leaving your guests asking for more.
These enchiladas are made with tender shredded chicken, creamy sour cream sauce, and tangy jocoque (also known as buttermilk). Wrapped in soft corn tortillas and topped with melted Monterey Jack cheese and black olives, they are the perfect balance of comfort food and Mexican cuisine.
Whether you’re hosting a casual dinner party or a fancy get-together, these Chicken Enchiladas De Jocoque are sure to impress your guests. So put on your apron, grab your ingredients, and let’s get cooking!
Why You’ll Love This Recipe
Have you been looking for a new, delicious recipe to try out? Look no further than this Chicken Enchiladas De Jocoque recipe! Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is perfect for everyone.
One of the main reasons you’ll love this recipe is its unique flavor profile. The jocoque sour cream and enchilada sauce blend together to create a creamy and tangy sauce that perfectly complements the tender cooked chicken. And with the addition of black olives, Monterey Jack cheese, and corn tortillas, every bite is bursting with flavor.
Not only does this dish taste great, but it’s also incredibly versatile. You can make substitutions and variations to suit your personal taste preferences – use flour tortillas instead of corn or switch up the filling with shredded beef or even vegetarian options.
And let’s not forget about its ease of preparation. With just a few simple steps, you can have a mouth-watering meal on the table in no time. Plus, it’s perfect for making ahead and reheating later – making it a great option for busy weeknights or meal prep.
So if you’re looking for a new go-to recipe that’s both delicious and easy-to-make, give these Chicken Enchiladas De Jocoque a try. Trust me, once you take a bite, you’ll be hooked!
Ingredient List
Here is a list of all the ingredients we will need before we start. Make sure you have them all before you start cooking. Missing an ingredient can ruin the recipe.
For the chicken filling:
- 3 cups shredded cooked chicken
- 1/2 onion, chopped
- 1/2 celery stick, chopped
- 1 bay leaf
- 5 peppercorns
- Salt to taste
- Water
For the Jocoque Sour Cream Sauce:
- 2 cups Los Altos Jocoque or sour cream
- 1 cup water
For the enchiladas:
- 12 corn tortillas
- Oil for frying, enough to cover the tortillas completely
- 4 cups enchilada sauce
- 2 cups shredded Monterey Jack cheese
For serving:
- Sliced black olives
- Additional grated Monterey Jack Cheese
- Chopped fresh cilantro
You can find most of these ingredients at your local grocery store. However, if you are having trouble finding jocoque, you can use sour cream instead. Also, if you want to make this recipe spicier, add some green chile to the chicken filling or use blue corn tortillas instead of yellow ones.
The Recipe How-To
Step 1: Cook the Chicken
To begin, we will need to cook the chicken. You can use pre-cooked chicken if you like, but I prefer to cook it fresh. First, place the chicken in a pot along with some salt, peppercorns, bay leaf, celery and onion. Cover with water and bring to a boil. Reduce heat and simmer for about 20-30 minutes or until cooked through. Once finished cooking, remove from the pot and let cool before shredding.
Step 2: Prepare the Jocoque Mixture
Next up is preparing the Jocoque mixture. It’s a traditional and delicious ingredient used in Mexican cuisine. It’s similar to sour cream but has a tangier taste and works as an excellent base for different kinds of sauces. To prepare Jocoque, mix together 2 cups of sour cream with 1/2 cup buttermilk. Stir well until combined.
Step 3: Assemble the Enchiladas
Now it’s time to assemble these creamy chicken enchiladas! Start by ladling some of the enchilada sauce into a baking dish to coat evenly. Fry tortillas in hot butter for 30 seconds on each side so they soften up without becoming soggy — this will make them more pliable and easier to roll up without breaking apart.
Next, fill each tortilla with about 2-3 tablespoons of the shredded chicken mixture followed by 1-2 tablespoons of Jocoque mixture. Roll them up tightly and place seam-side down in the baking dish. Continue this process until all tortillas are filled and placed in the dish.
Step 4: Add the Cheese and Bake
Once all enchiladas are assembled, it’s time to add cheese! Top off tortillas with grated Monterey Jack cheese, black olives slices, and green chile strips for extra flavor.
Preheat oven to 375°F (190°C) then bake enchiladas de jocoque for around ~15 minutes uncovered or until heated through and cheese has melted completely.
Step 5: Serve!
Serve your creamy and moist chicken sour cream enchiladas de jocoque warm straight out of the oven! Enjoy with some rice, beans or a nice mixed greens salad on the side for a full meal experience!
Substitutions and Variations
One of the best things about cooking is that you can always experiment and come up with different variations of a recipe. This holds true for our Chicken Enchiladas De Jocoque recipe as well. While the original recipe is delicious in itself, some substitutions and tweaks can elevate the dish even more.
Firstly, instead of corn tortillas, you can use flour tortillas for a softer texture. This variation will add a subtle sweetness to the dish, and it’ll be perfect if you’re not a big fan of corn tortillas.
If you want to make this dish spicier, you can add some green chile or jalapeno peppers to the filling. These ingredients will give your enchiladas an extra kick of heat that many spice-lovers will relish.
While shredded chicken is the recommended meat for this recipe, you can always substitute it with other meats like beef or pork. Even shrimp or tofu may work if you prefer to go meatless.
If you’re feeling adventurous, try using blue corn tortillas, which are made from blue cornmeal and are slightly nutty in flavor. These colorful tortillas will give your dish a unique presentation that’ll impress your guests.
Lastly, feel free to play around with different cheese varieties. Instead of Monterey Jack cheese, you can try using queso fresco or Asadero cheese for an authentic Mexican flavor. Cheese enchiladas are another popular variation that feature cream or queso blanco sauces instead of traditional enchilada sauce.
Overall, there are numerous ways to customize Chicken Enchiladas De Jocoque based on your personal preferences and dietary needs. Don’t be afraid to experiment and have fun in the kitchen!
Serving and Pairing
Once you have a platter of golden brown Chicken Enchiladas De Jocoque in front of you, your taste buds will be screaming for a flavorful and refreshing assortment of sides to complement these delectable treats. So let’s talk about serving and pairing!
First and foremost, you’ll want to add some color and crunch to your plate with a vibrant tomato salad dressed in lime and cilantro. A simple side salad with fresh avocado, sweet corn, black beans, and crunchy red onions is a great way to balance out the richness of the chicken enchiladas.
If you’re looking for some ‘off-the-cob’ sweetness, try roasted sweet potatoes topped with a sprinkle of cinnamon or sautéed poblano peppers, both deliciously complementary options that enhance the flavor profile of the chicken enchiladas.
To go all-in on the flavors from south of the border, whip up some homemade guacamole paired with crispy tortilla chips. It’s a staple crowd-pleaser that will have everyone digging in for seconds.
For those who can’t resist cheese, feel free to serve Cheese Enchiladas or Beef Enchiladas beside our Chicken Enchiladas De Jocoque. And if you’re searching for something different but complementary to these cream enchiladas, try pastel azteca (Mexican lasagna) made with layers of corn tortillas and shredded chicken cooked in green chile sauce. Your guests will surely love it.
These enchiladas pair well with Mexican beer like Corona or Negra Modelo, as well as margaritas made with Blue Agave Tequila. However, if alcohol isn’t your style, then opt for agua fresca (a refreshing fruit-based drink) or hibiscus tea to go well with them.
Remember to garnish your plates with black olives and chopped cilantro before they hit the table for extra flavor and presentation points.
Enjoy!
Make-Ahead, Storing and Reheating
Now, if you’re planning to serve your delicious Chicken Enchiladas De Jocoque later, fret not! This dish is perfectly fine to make ahead of time and store.
Making this dish a day before serving can actually bring more flavor to the mix as the flavors have time to meld together overnight.
To make sure your enchiladas don’t turn into soggy enchiladas, it’s best to store the filling and sauce separately from the corn tortillas. Once you’re ready to serve, fry the tortillas until they’re crispy before assembling and baking.
To store the filling and sauce, let them cool completely before placing them in separate containers. Seal them tight and place them in the refrigerator for up to 2-3 days or freeze for up to a month.
When reheating, remember to thaw frozen filling and sauce in the refrigerator overnight. To avoid overcooking and drying out your chicken enchiladas, it’s best to reheat them in the oven. Preheat your oven to 350°F (180°C) and bake for 20-25 minutes.
When it comes to leftovers, Chicken Enchiladas De Jocoque makes for an even better next-day meal as flavors tend to intensify and develop over time. Speaking of next-day meals, this dish also makes for a perfect lunchtime treat at work or school. Just pack some in a container with your favorite toppings like fresh cilantro or black olives, heat it up at noon, and voila! You’ve got yourself a restaurant-quality meal right at your desk.
Tips for Perfect Results
Cooking is often a learning process, and enchiladas are no exception. If you’re new to cooking, you may want to consider the following tips to help you make perfect chicken enchiladas de jocoque:
1. Fry Tortillas for Crispy Enchiladas
To avoid soggy enchiladas, frying the tortillas provides a crispy texture to the dish.
2. Use Thick Mexican Buttermilk
Known as jocoque, thick Mexican buttermilk is the perfect ingredient for cream sauces. It has a tangy flavor that enhances the taste of your sauce.
3. Shred Cooked Chicken for Easy Filling
The key to making easy filling for your enchiladas is to shred cooked chicken while it is still warm. Cold chicken can be more difficult to shred and incorporate into the sauce.
4. Layer Enchiladas with Cheese
Layering cheese amongst the tortillas allows it to melt and hold everything together much better.
5. Roll Your Enchiladas Tightly
Tightly rolled enchiladas keep their shape when baked and prevent ingredients from falling out.
6. Preheat Oven for Optimal Results
Ensure that your oven is preheated to the correct temperature before baking your enchiladas. This will help them cook evenly and thoroughly.
By following these tips, you’ll have chicken enchiladas de jocoque that are full of flavor, texture and perfect!
FAQ
Now, let’s answer some frequently asked questions about chicken enchiladas de jocoque recipe. Read on and learn tips that will help you tackle any issue or concern that may come up as you make this delicious dish.
What is the secret to good enchiladas?
If you want to enjoy delicious and tender enchiladas without any sogginess, there is one crucial trick you need to know. It involves lightly frying your tortillas in hot oil before filling and rolling them up. By doing so, you can create a protective layer around the tortillas that will prevent them from absorbing excessive amounts of sauce and becoming mushy. So, let’s dive into more details about how to make perfect enchiladas.
Is it better to use corn or flour tortillas for enchiladas?
When it comes to making flavorful enchiladas, corn tortillas are the ideal choice. Unlike flour tortillas, corn tortillas have a unique taste that adds a distinctive element to the enchilada experience. While flour tortillas are neutral in flavor, corn tortillas bring their own delicious essence to the dish. This is why they are traditionally used in enchilada recipes.
How do you make flour tortillas not soggy for enchiladas?
When preparing enchiladas, a useful tip is to preheat the pan beforehand. An effective way to do this is to place the pan in the oven prior to cooking. In addition, it’s recommended to pre-fry the tortillas to make them crispy and easy to roll. To ensure that the enchiladas are properly seasoned, spread the sauce on top of them, as opposed to the bottom. Once the enchiladas have been assembled, it’s important to bake them before adding any additional sauce. Finally, to give them that crispy and browned texture, place the enchiladas under the broiler.
Should I cover chicken enchiladas when baking?
Alright, when you’re ready to bake those tasty enchiladas, let’s start with a little secret method. We’ll keep those tortillas uncovered and in the oven for about 10 minutes, or until they get a nice golden-brown hue. Then, we’ll take the heat down a notch and add the finishing touches with some savory enchilada sauce and gooey cheese. Just cover the casserole with some trusty aluminum foil and let it bake until it’s ready to be devoured!
Bottom Line
In conclusion, the Chicken Enchiladas De Jocoque recipe is a must-try for any home chef who loves to host dinner parties. With its delicious blend of flavors and creamy texture, this dish is sure to impress your guests and leave them wanting more. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and customize to your liking.
With simple ingredients like shredded chicken, sour cream, and corn tortillas, this recipe offers a cost-effective way to feed a crowd without skimping on flavor. And with numerous substitution and variation options available, you can tailor the recipe to fit your dietary needs or personal preferences easily.
Regardless of how you choose to make the Chicken Enchiladas De Jocoque recipe, be sure to follow my tips and recommendations for perfect results every time. From serving and pairing suggestions to make-ahead, storing, and reheating advice, you’ll find everything you need to know right here.
So why not give it a try? Whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next party, these enchiladas are sure to please. Who knows? Maybe you’ll even discover a new favorite dish along the way. Happy cooking!
Chicken Enchiladas De Jocoque Recipe
Ingredients
- 1 whole chicken breast
- 1 cup water
- 1 onion
- 1 stalk celery
- 1 bay leaf, crumbled
- 2 peppercorns
- 1/2 teaspoon salt
- 1 1/2 cups sour cream
- 1 tablespoon butter
- 1/2 ounce Ortega chile, diced
- 4 corn tortillas
- monterey jack cheese
- black olives, sliced, pitted
Instructions
- Combine chicken and water in pan; bring to boil over high heat; skim off foam.
- Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes.
- Remove chicken and strain broth.
- Reduce broth to 1/2 cup; season.
- Stir in sour cream Set aside. Dice cooked chicken.
- In skillet melt butter.
- Add remaining onions; cook 5 minutes.
- Stir in chilis.
- Remove from heat. Add chicken and 1/2 cup sour cream mix.
- Toss gently.
- Soften tortillas.
- Fill each with 1/4 meat mixture; place in heavily buttered baking dish.
- Pour sour cream mixture over.
- Top with a strip of cheese and some olives.
- Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!