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Green Chile, Sour Cream Enchiladas : Enchiladas Verdes de Jocoque


  • 3 cups chicken broth
  • 9 Corn Tortillas
  • 4 cups masa harina (in Mexican stores)
  • 3 tablespoons flour
  • 2 cups grated sharp cheddar cheese
  • 1 cup cooked chicken
  • 1 cup chopped green chile
  • 1 medium onion, chopped
  • ½ teaspoon garlic salt
  • 2 cups sour cream
  • Shortening


  1. Combine 1 cup of broth with the flour in a medium-sized saucepan. Add the remaining broth and cook on medium heat until thickened.
  2. Stir the chicken, chile, and garlic salt into the broth, and set aside.
  3. Heat ½ inch of shortening in a heavy pan at medium-high heat.
  4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
  5. Combine 1 cup cheese, onion, and sour cream in a medium-sized mixing bowl.
  6. 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 remaining sauce and cheese.
  7. Place in a 350°F oven for 15 minutes, or until cheese melts.

NOTE: Traditionally, enchiladas are topped with a fried or poached egg before serving.

Recipe courtesy of Lawerence Wheeler.

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