enchiladas jocoque

Enchiladas Jocoque are prepared with sour cream, green chiles, and green chile salsa. Black olives can be added if desired.

• 1 dozen corn tortillas

• 1 1/2 lb Jack cheese

• 2 (4 oz) cans green chiles

• 1 pint sour cream

• salt to taste

• pepper to taste

• vegetable oil

• 1 - 2 (7 oz) cans green chile salsa

• 1 can chopped olives

• 2 - 3 chopped green onions

1. Grate the Jack cheese and set aside. Chop the green onions and set aside.

2. Drain the 2 cans of green chiles. If they are not already chopped, chop them. Protect your hands with gloves or a plastic bag while chopping the chiles. If you don't, avoid touching your eyes for several hours.

3. Combine the cheese, chiles, sour cream, olives, and green onions. Add salt and pepper to taste. Stir the mix well.

4. Heat vegetable oil in a frying pan over medium-high heat.

5. Fry the corn tortillas in the hot oil for just seconds. The tortillas will still be limp. Don't fry them crisp. Drain the tortillas on paper towels.

6. Preheat the oven to 325.

7. Spread about 2 tablespoons of mixture on each tortilla and roll them up. Make sure the mixture is evenly spread over the tortillas. Reserve about 1/3 of the mixture.

8. Place the rolled tortillas in a lightly greased pan or shallow casserole dish in a single layer.

9. Spread the remaining mixture over the top and bake for 25 minutes. Heat the green chile salsa separately shortly before serving time.

10. Serve with the green chile salsa.

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