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Enchiladas Verdes

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Enchiladas Verdes

Ingredients

  • 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)
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