Besides the traditional red or green versions of enchiladas, enchiladas de jocoque (Sour Cream Enchiladas) are also a popular dish throughout Mexico. This delicious recipe that was adapted by the Mexican people. The original jocoque was brought into Mexico by Lebanese immigrants. It’s actually a cross between sour cream and buttermilk with a thick yogurt texture. Not only for enchiladas, the sauce can be served as a dressing or dip by adding a few fresh herbs and roasted garlic. I have to admit, I do not prepare many dishes with sour cream as one of the main ingredients. This is because I would be the only one eating it, as my husband is not a fan. But since we are entertaining with friends and family these days, it was a great opprtunity for me to try my hand at my version of Enchiladas de Jocoque. Next time I prepare these, I will be adding some rotisserie chicken. Trust me, I will be preparing this recipe often!
In the blender, combine the buttermilk, sour cream, cream cheese, white pepper, garlic powder, cumin and jalapeño powder or fresh jalapeño. Add a teaspoon of salt and blend on high until smooth. Taste for salt and transfer to a large sauce pan. Heat to medium-low and cook for about 20 minutes or until sauce thickens.
Preheat a large skillet to medium heat. Add 2 tablespoons of oil and once heated, add the onions. Season lightly with salt and pepper and cook for 6 to 8 minutes. Remove from skillet and wipe skillet out with some paper towels.
Peel and seed the roasted peppers. Slice the peppers into thin strips/rajas and set aside. To that skillet you wiped out, add 1 cup of oil and preheat to medium heat for 5 minutes. Fry the tortillas in the hot oil for 15 to 20 seconds per side. Transfer and stack onto a plate. Fry all the tortillas.
Preheat oven to 350ºF. To the bottom of a 9×13 baking dish, add 1½ cups of Jocoque sauce and spread out evenly. For filling: to each tortilla add a couple of rajas/pepper strips down the center of the tortilla, sauteed onions, queso fresco and tomatillo salsa. Roll as tight as you can and transfer to baking dish with sauce. After they are all filled and rolled, add the remaining Jocoque sauce to enchiladas and spread out evenly. Add the queso Chihuahua or Monterey jack evenly over the enchiladas. If you have any leftover rajas/pepper strips add them now. Bake for 30 minutes, turn broiler to high and broil for a few minutes or until cheese bubbles and browns a little. Garnish with remaining queso fresco, avocado slices and tomatillo salsa.
Sour Cream Enchiladas, de Jocoque filled with roasted green chiles, queso fresco, sauteed onions and tomatillo salsa.
Note: If you can’t find Mexican cheese where you live, farmer’s cheese is a great substitute for queso fresco. And for Chihuahua cheese, just substitute some Jack or American cheese from the grocer’s deli dept. It melts great!
The plate on the left is the unbaked version of the enchiladas. Filled and rolled and topped with the warm jocoque sauce. I have to say, the baked version is much more delicious.