Enchiladas Verdes
- 1 pound skinless, boneless chicken breasts
- 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 corn
- 1 1/2 cups 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)
- Produce
- Anaheim green chili peppers (12)
- White onion, medium (1)
- Meat
- Chicken breasts, skinless boneless (1 pound)
- Cooking & Baking
- Canola oil (1/2 cup)
- Flour (2 tablespoons)
- Salt (1)
- Bread & Baked Goods
- Corn tortillas (12)
- Drinks
- Water (1)
- Dairy
- Cheese, white (1 1/2 cups)
- Crema or sour cream (1/2 cup crema or sour cream (for sauce and topping))
- Queso fresco (1/4)
- Other
- 1 quart Suero de Sal (whey) OR buttermilk can be used as a substitute
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published September 13, 2010 (2 years ago).
22 people saved this recipe.
