Enjococadas are a traditional Mexican dish originating from the states of Michoacán and Guerrero, consisting of lightly fried corn tortillas stuffed with chicken or cheese and generously coated with a sauce based on jocoque, a mildly tangy fermented dairy product. The jocoque sauce is often thinned with milk or water to reach a pourable consistency, and regional variations include the use of sour cream, Mexican crema, or plain yogurt as substitutes.
The sauce may be served plain or blended with salsas such as caldillo rojo (a lightly spiced tomato sauce), green tomato salsa, or sauces containing dried chiles like pasilla, locally called chile negro in Michoacán. Enjococadas fillings differ by locality, ranging from shredded chicken to Cotija cheese, or occasionally no filling at all.