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Enchiladas Jocoqui Recipe

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This recipe for Enchiladas Jocoqui is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Dozen Corn Tortillas
1 1/2 lbs. Monterey Jack Cheese, shredded
2 4-oz. cans Anaheim Green Chiles, diced
1 pint Sour Cream
1 bunch Green Onions, diced with green stalks
Salt & Pepper to taste
Oil for Frying
Green Chile Sauce [store prepared] as condiment

Directions:
Directions:
Preheat oven to 325º. Combine Cheese, Chiles, Sour Cream, Green Onions, Salt and Pepper.
Soften tortillas in hot oil in skillet, drain on paper towels. Spread about 2 tablespoons of Cheese mixture on each Tortilla and roll up and place in rectangular casserole dish in a single layer. Reserve 1/3 of the Cheese mixture to use as topping and spread over rolled enchiladas.
Bake 25 minutes. Pass warmed Green Chile Sauce separately. Serve with Mexican style Beans, Diced Tomato, shredded Lettuce, and extra Sour Cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I got the recipe for these Enchiladas "HoKoKey" in the early 70s from the Tucson Daily Citizen newspaper. I've added and changed ingredients over the years. You can also add diced, cooked chicken to this recipe. Everyone loves the flavors and it is simple and easy.

 

 

 

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