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)
Instructions:
- Roast Chili Peppers
- Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
- Place peppers evenly in a single layer on a foil-lined cookie sheet.
- 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.
- 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.
- Sauce
- In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
- Pour mixture into medium skillet and set over medium-low heat to warm.
- 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.
- Chicken (Optional)
- In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
- Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
- Stacked Style
- Fry tortillas in hot oil until softened.
- Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
- Place softened tortillas on individual serving plates.
- Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
- Oven Style
- Preheat oven to 350 degrees.
- Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
- Drain on paper towels. Fill with cooked chicken, cheese, and onion.
- Roll, placing seam side down.
- Pour 2 cups of the sauce over enchiladas.
- Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
- Serve with a dollop of crema or sour cream and your favorite side dish.
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