My mother turned the entire family onto this particular flavor of green chile enchiladas several years ago. Being from New Mexico, we’ll try anything that has real green chile or red chile sauce in, on, or around it. The sour cream (Jocoque is a sour-cream-ish product in Mexico) and sharp cheddar combined with the fiery green chile (if you’re lucky), make for some dang good eatin’ in this particular dish. These enchiladas have quickly become a favorite in our households; my mom’s husband asks for them on a weekly basis, and the smell of the sauce cooking on the oven draws everyone into the kitchen whenever I make them.
For my immediate family, I’ve cut the sour cream in half, and was recently thinking I’d experiment with using crème fraîche instead of straight sour cream. To make my own version of crème fraîche quickly, I use equal parts sour cream and whipping cream, shake them up in a jar, and let this mixture sit out until it reaches room temperature. Recipes I’ve found online use buttermilk and whipping cream, but I rarely have any buttermilk in my fridge.
I’ll let you know how my experimentation goes, and please let me know in the Comments how you like these enchiladas if you make them!
Enchiladas Verdes de Jocoque
(Green Chile Sour Cream Enchiladas)
- 3 cups chicken broth
- 9 corn tortillas
- 3 tablespoons flour
- 1.5 cups grated sharp cheddar cheese
- 1 cup cooked chicken
- 1 cup chopped green chile
- 1 medium onion, chopped
- 1/2 teaspoon garlic salt
- 1 cup sour cream
- Vegetable oil for briefly frying tortillas
- Combine 1 cup cheese and the sour cream in a medium-sized mixing bowl. If you like your onions mostly raw, stir them in as well. Set aside.
- Whisk 1 cup of broth with the flour in a medium-sized saucepan.
- Add the remaining broth and cook on medium heat until thickened. If you like the onions slightly cooked, add them now and simmer for 4-5 minutes.
- Stir the chicken, green chile, garlic powder, and salt into the broth and set aside.
- Heat 1/2 inch of oil in a heavy pan on medium-high heat. Dip each tortilla briefly into the oil until softened, about 5-10 seconds or less per side, then drain the tortillas on paper towels.
- Assemble the enchiladas by placing 1/4 cup of sauce on each dinner plate, followed by a tortilla, 1/4 cup of sauce, and 1/3 cup of sour cream mixture.
- Top with the remaining sauce and more grated cheese.
- Place in a 350°F oven for 15 minutes, or until the cheese melts.
NOTE: Enchiladas in New Mexico and in nearby environs are often topped with a fried egg as the pièce de résistance. I prefer the egg with red chile enchiladas only, but knock yourself out if you’d like an egg with your green chile.
Green Chile Stew
New Mexican Frijoles