These Sour Cream Enchiladas, called Rolled Tacos de Jocoqui in Mexico, are the perfect, quick meal for any time of the day. The cheese melts perfectly and your taste buds will thank you.
- What is Jocoqui?
- Are Sour Cream Enchiladas Very Spicy?
- What’s a Substitute for Mexican Crema?
- What’s the Difference Between Enchiladas and Rolled Tacos?
What is Jocoqui?
I’ve seen this spelled either jocoqui or jocoque. Jocoqui is a type of fermented milk. It’s similar to buttermilk, sour cream or Mexican crema, or a combination of the three.
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Where’s the Sour Cream?
Since jocoqui (or jocoque) doesn’t have a direct translation to English, most traditional recipes like this one translate it to sour cream. I tried using sour cream and, although it tastes great, the sour cream got a little dry and cracked when baked.
Even though these are named Sour Cream Enchiladas because of the traditional translation of jocoqui, I decided on Mexican crema instead.
Are Sour Cream Enchiladas Very Spicy?
You can easily make these spicy, if you want. But, no, they’re aren’t spicy at all. The green chiles are mild and there is nothing spicy about the tomatoes.
I developed this recipe so that the entire family can enjoy it. If you want to make it more spicy, you can add some Valentina Hot Sauce while serving. Or, stir in some chile powder with the tomatoes.
What’s a Substitute for Mexican Crema?
If you’re unable to find Mexican crema, try using a combination of sour cream and heavy cream, buttermilk or half and half. Start whisking the sour cream and add the liquid until you have a nice thick drizzle.
What’s the Difference Between Enchiladas and Rolled Tacos?
In Mexican cuisine, an enchilada means that the tortilla is covered in a sauce made of red chiles. Entomatadas, on the other hand, are the same tortillas covered in a sauce made of tomatoes.
The tortilla filling can be anything you like. This one is melty Monterey Jack cheese, green chiles and tomatoes. Unlike enchiladas or entomatadas, though, it’s covered in sour cream (or Mexican crema, in this case).
I’m taking author’s privilege by calling this dish “Sour Cream Enchiladas”. They’re not in chile sauce, so that’s not entirely true. But, when people search for something with baked rolled tortillas, they automatically think they’re enchiladas.
They’re not technically enchiladas, but does it really matter in the grand scheme of things? No. Definitely, it does not.
How to Serve
These enchiladas are typically served with refried beans. Garnish with avocado slices and queso fresco.
Traditionally, you serve this with refried beans. For something lighter, try a serving of Pico de Gallo.
Since these are so easy to make and there’s so little prep time, you can serve for breakfast, lunch or even after school.
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- Skillet, comal or roti pan optional
- 9 x 13 Casserole Pan
- 12 Corn Tortillas
- 8 ounces Monterey Jack Cheese, cut into ½" cubes
- 3 Anaheim Chiles, used Ortega Mild Whole Green Chiles, cut into thin strips
- 15 ounces Crushed Tomatoes, used Red Gold
- 1 ½ cups Mexican Crema, or see above for substitutes
- Salt and Pepper, optional
- Cooking Spray, like Pam
- Preheat oven to 350℉.
- Prepare the corn tortillas by softening them in your favorite way. Lightly fry them in a comal or skillet. Or, use the microwave to soften them. For detailed instructions, see my post to Soften Corn Tortillas.
- Spray a 9×13" rectangle baking dish with cooking spray.
- Hold the softened tortilla in one hand. Add about 3 cubes cheese, 3 or 4 strips chiles and about 2 tablespoons tomatoes to center of tortilla. Sprinkle with a pinch of salt and pepper, if desired. Roll and place it seam side down in baking dish. Repeat for remaining tortillas.
- Evenly distribute any remaining tomatoes on the top and evenly pour the crema over it.
- Place in preheated oven and bake for 20-25 minutes until cheese has melted.
- As with all enchiladas, it's best to allow to cool slightly (about 10 or 15 minutes) before trying to serve.
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