Enchiladas Verdes (Green Enchiladas)

Roast Chili Peppers:

1. 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, and discard stem.

Sauce:

1. In a blender combine the peppers, flour, and half of the suero or buttermilk and crema and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and crema and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Chicken (Optional):

1. 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:

1. 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 to 4 tortillas for each serving.

Time Saver:

1. Shred a store bought rotisserie chicken

Oven Style:

1. 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.
2. 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.