Chicken Enchiladas De Jocoque
Transform your dinner table into a fiesta of flavors with these Chicken Enchiladas de Jocoque! This mouthwatering Mexican-inspired dish combines tender shredded chicken bathed in a smoky tomato-cumin sauce, all lovingly wrapped in warm corn tortillas. The crowning touch? A luscious layer of jocoque, a creamy Mexican-style sour cream, generously poured over the enchiladas and baked until golden and bubbly with melted cheese. Garnished with fresh cilantro and green onions, these enchiladas strike the perfect balance between rich, tangy, and mildly spiced flavors. Ideal for weeknight dinners or festive gatherings, this recipe is a surefire way to impress with authentic Mexican comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1 medium White onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 cup Tomato sauce
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 12 pieces Corn tortillas
- 1.5 cups Jocoque (Mexican-style sour cream)
- 2 cups Shredded cheese (Mexican blend or Monterey Jack)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Green onions (sliced, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a medium pot, bring 4 cups of water to a boil. Add the chicken breasts and cook until they are fully cooked and tender, about 15-20 minutes. Remove the chicken, allow it to cool slightly, and shred it using two forks.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the tomato sauce, chicken broth, cumin, paprika, salt, and black pepper. Simmer the mixture for 5-7 minutes until it slightly thickens. Reserve 1/2 cup of the sauce for later use.
Add the shredded chicken to the skillet and toss to coat it evenly in the sauce. Remove the skillet from the heat.
Warm the corn tortillas in a dry skillet or microwave them for 20-30 seconds wrapped in a damp paper towel to make them pliable.
Spoon about 2 tablespoons of the chicken mixture onto each tortilla and roll it tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
In a bowl, whisk the jocoque until smooth. Pour it evenly over the enchiladas, spreading it to cover them fully. Drizzle the reserved sauce over the top.
Sprinkle the shredded cheese evenly over the enchiladas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
3915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 31.1 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 2468 mg | 190% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
