Roast Chile Peppers:

Cup of Yum
1. Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
2. Rinse thoroughly.
3. Place peppers evenly in a single layer on a foil-lined cookie sheet.
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.
5. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off the blackened skin, and discard the stem.

Sauce:

1. In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
2. Pour mixture into a 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 ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Stacked Style:

1. Fry tortillas in hot oil until softened.
2. Drain on paper towels.
3. Soften tortillas by soaking in sauce one at a time.
4. Place softened tortillas on individual serving plates. Layer with shredded turkey, onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
5. Serve with slices of avocados. Sabroso!

Oven Style:

1. Preheat oven to 350 degrees F.
2. Fry tortillas in hot oil just until softened. Drain on paper towels.
3. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
4. Fill each tortilla with shredded turkey, onion, and cheese. Roll tortilla with filling, placing seam side down in the baking dish.
5. Pour 2 cups of the sauce over enchiladas. Sprinkle with more cheese and bake until warm, about 15 minutes. Serve with a dollop of crema Mexicana or sour cream and slices of avocados.