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Enchiladas Verdes (Green Enchiladas)
Ingredients
  • 1- pound skinless, boneless chicken breast (optional)
  • 12 green chile peppers, Anaheim, Hatch, Mirasol, or Poblanos
  • ½ cup canola oil, for frying
  • 1 quart Suero de Sal, (or 3 cups buttermilk plus 1 cup sour cream or Mexican crema, plus more if needed)
  • 2 tablespoons flour
  • 1 white onion, diced; medium
  • 12 to 18 corn tortillas, preferably white
  • 1 ½ cups white cheese, shredded; Asadero, Oaxaca, Monterey Jack, or Muenster
  • ¼ cup queso fresco, crumbled (optional)
  • ½ cup sour cream, or crema; for serving
  • salt, to taste
  • water, (if needed)
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