Chicken enchiladas with jocoque are a traditional Mexican dish that reflects the richness of the country's gastronomy. Originating from the state of Puebla, enchiladas are a dish based on corn tortillas that are stuffed and covered in sauce, and over time, they have incorporated diverse ingredients depending on the region. In Mexico, enchiladas are usually prepared with different types of sauce, such as red, green, or mole, and jocoque—a fermented dairy product similar to yogurt—adds a creamy texture and a characteristic flavor that distinguishes this version.
In other Latin American countries, enchiladas go by different names or have similar variations: in Honduras and El Salvador, for example, there are dishes with stuffed tortillas and sauces that are reminiscent of Mexican enchiladas, while in Colombia and Venezuela there are preparations with similar methods and ingredients, albeit with their own particularities. Throughout the region, tortillas form the base of many dishes, and enchiladas stand out for their combination of texture, flavor, and tradition.
How to prepare Chicken Enchiladas with Jocoque
To begin, combine the chicken breast and water in a pot.
Bring to a boil over high heat and remove any foam that forms on the surface.
Roughly chop half of the onion and all of the celery.
Add the onion, celery, bay leaf, peppercorns, and salt to the chicken.
Simmer, partially covered, for 30 minutes to allow the chicken to tenderize and the flavors to meld.
Remove the cooked chicken from the pot and strain the broth.
Reduce the broth by half, until you have approximately 1/2 cup, and season to taste.
Incorporate the jocoque (sour cream) into the mixture and set aside for the sauce.
Dice the cooked chicken into cubes.
Melt the butter in a skillet and add the remaining onions.
Cook the onions for 5 minutes until they are soft.
Add the chopped Ortega chiles and remove the skillet from the heat.
Add the diced chicken and 1/2 cup of the sour cream mixture to the skillet.
Gently mix to combine all the ingredients.
Soften the corn tortillas to make them more pliable and easier to handle.
Fill each tortilla with 1/4 of the chicken mixture.
Place the filled tortillas in a baking dish previously greased with butter.
Pour the sour cream mixture over the enchiladas and top with a strip of Monterey Jack cheese and some black olives for garnish.
Bake at 190°C for 20 minutes or until the cheese is melted and the enchiladas are piping hot.
