Ingredients

  • 1 pound skinless, boneless chicken breast
  • 12 Anaheim green chili peppers
  • 1/2 cup canola oil for frying
  • 1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
  • 2 tablespoons flour
  • 1 medium white onion, diced
  • 12 to 18 corn tortillas, preferably white
  • 1 cup white shredded cheese (Monterey Jack, Azadero or Muenster)
  • 1/4 queso fresco, crumbled
  • 1/2 cup crema or sour cream (for sauce and topping)
  • Salt (to taste)
  • Water (if needed)

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Roast Chili Peppers
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Step 2

  • Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
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Step 3

  • Place peppers evenly in a single layer on a foil-lined cookie sheet.
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Step 4

  • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
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  • Length: 5 minutes

Step 5

  • Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
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Step 6

  • Sauce
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Step 7

  • In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
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Step 8

  • Pour mixture into medium skillet and set over medium-low heat to warm.
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Step 9

  • Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
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Step 10

  • Chicken (Optional)
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Step 11

  • In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
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  • Length: 25 minutes

Step 12

  • Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
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Step 13

  • Stacked Style

Step 14

  • Fry tortillas in hot oil until softened.
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Step 15

  • Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
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Step 16

  • Place softened tortillas on individual serving plates.
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Step 17

  • Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
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Step 18

  • Oven Style
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Step 19

  • Preheat oven to 350 degrees.
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Step 20

  • Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
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Step 21

  • Drain on paper towels. Fill with cooked chicken, cheese, and onion.
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Step 22

  • Roll, placing seam side down.
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Step 23

  • Pour 2 cups of the sauce over enchiladas.
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Step 24

  • Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
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  • Length: 15 minutes

Step 25

  • Serve with a dollop of crema or sour cream and your favorite side dish.
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